Brown sugar is an essential ingredient in a crumble to achieve those crisp, caramelized bits on top that we all love. I like to serve individual crumbles, but if you don’t have six ramekins, this can also be made in a medium-size oval baking dish. Make sure to bake the crumble on a rimmed sheet pan lined with foil to catch any drips.
- Yield: 6 Servings
- 4 cups mixed fresh berries, such as any combination of blueberries, raspberries, and blackberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 finely grated lemon juice and zest (about 3 tablespoons juice)
- ½ cup all-purpose flour
- ½ cup (packed) light brown sugar
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- ½ cup rolled oats (not instant)
- 6 tablespoons (¾ stick) cold unsalted butter, cut into pieces
- Classic Whipped Cream or crème fraîche, for serving
- Preheat the oven to 350°F. In a medium bowl, toss the berries with the granulated sugar, cornstarch, and lemon zest and juice. Let sit at room temperature 15 minutes, stirring occasionally.
- For the topping, in a food processor, add the flour, brown sugar, cinnamon, and salt and pulse to combine. Add the oats and sprinkle the butter pieces on top. Pulse in quick bursts just until the butter is distributed and the size of small peas.
- Divide the berries among six 6-ounce ramekins on a rimmed sheet pan lined with foil. Sprinkle the topping evenly over all of the ramekins; do not pack down. It may seem like a lot of topping, but use it all, as it sinks into the crumbles as they bake.
- Bake until the topping is crisp and brown and the berries are bubbling, about 35 minutes. Let cool 10 minutes before serving, but the crumbles are best served warm, with a dollop of whipped cream.