Saturday, May 24, 2014


With berries finally coming into season after the longest winter, I've been looking for ways to incorporate them into every meal. While I'm not usually a pie or cobbler person, this mini version hit the spot. We ate them warm with scoops of vanilla bean ice cream on which was the perfect way to kick off memorial day weekend, and the start of summer.

For the fruit filling:
2 pounds of your favorite fruit (i used a package of strawberries, blueberries, raspberries, and blackberries)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour

Mix the fruit together in large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or gratin dishes. (If you like more of an even filling to topping ratio, use the gratin dishes, or fill ramekins only part way.)

For the topping:

1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture between your fingertips until it's in big crumbles. Sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 35 to 40 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm with a scoop of vanilla bean ice cream.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Original recipe can be found here.

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