On rare occasion I am moved to make a fruit dessert—rare, because I’m inclined to opt for chocolate…almost always. Three things converged to sway me from normalcy: 1) Bruce came home with several boxes of gorgeous raspberries; 2) I saw an irresistible photo of huckleberry crisps in the new Saveur; and 3) Emma and I had a lovely late girls’ lunch, we weren’t particularly hungry and Bruce didn’t feel like grilling the pork loin that I’d planned for dinner along with some fresh corn. So, I made these crumbles, which took no time at all, and we sat down to a Reverse Dinner (read, dessert first). Emma and I both love Reverse Dinners (I think it’s a chick thing), but it throws Bruce off (I think guys always want to know: “Where’s the meat?”). As is usually the case with our Reverse Dinners, Emma and I quit after the the yummy first course, but Bruce went on and made himself an omelet.
As for the crumbles, they were as good as you get…without chocolate.
2 individual crumbles, loosely adapted from Saveur
1/8 cup rolled oats
1/8 cup packed brown sugar
3 T plus 1/8 to 1/4 cup sugar (the latter, depending on the sweetness of the berries)
3 T flour
Juice of 1 lemon
1/2 t. vanilla extract
1/4 t. kosher salt
2 T unsalted butter, softened
1 1/2 pints raspberries
1-2 T cornstarch, depending on how firm your raspberries are
Creme fraiche, vanilla ice cream or chocolate ice cream, optional
Preheat oven to 350 degrees. Place two ceramic ramekins on a cookie sheet–I used low (about 1-inch) ones, about 4 inches in diameter. If truth be known, these are actually ramekins from TJ’s Creme Brulee with Raspberries that I often keep in the freezer for a special dessert when Emma has a sleepover and I don’t feel like baking.
In a medium bowl, combine oats, brown sugar, 3 tablespoons sugar, flour, 1/4 teaspoon vanilla, the juice of half a lemon, and 1/8 teaspoon salt. Work in the butter with your hands until mixture is crumbly; chill in the freezer for about 30 minutes.
In another bowl, stir together remaining sugar, salt and vanilla with the juice of the other half a lemon. Add the raspberries and cornstarch and combine carefully–you don’t want to break the raspberries.
Divide the berries among the ramekins. Mound the topping over each. Bake 35 to 40 minutes, until the berries are bubbly and the topping is browned. Top with creme fraiche, or ice cream (guess what flavor we used?).
OMG, aren’t we all love summer????? Berries are abundance, and the creativity go wild with plenty of option. It really shows here Catherine. This is delicious!
By: elra on July 31, 2009
at 9:45 am
These look so good, but then I’m practically a crumble addict, savoury and sweet ones really rock my culinary boat. LOVE the idea of your reverse dinners, but as you say it’s probably a chick thing!
By: lickedspoon on July 31, 2009
at 9:49 am
These crumbles look so good – I adore fruit desserts especially in a summer! Perfect!
By: Natasha - 5 Star Foodie on July 31, 2009
at 10:42 am
I saw those huckleberry crisps too….I’m going to make them with blueberries. Love the raspberry though….delish.
By: noble pig on July 31, 2009
at 11:31 am
I love crisps because they are so easy to throw together. Anything fussier and I am tempted to just eat the fruit! These look delicious.
By: Phoo-D on July 31, 2009
at 11:36 am
I love the no-fuss and the taste of summer. I am usually so starved for summer fruit that I don’t bake with them until midsummer. They are consumed as soon as they’re washed. Perfect timing. Ready to bake! So pretty…
By: Claudia Haas on July 31, 2009
at 12:48 pm
Awesome. I love crumbles and raspberries, I would be all over that! Love the juices overflowing the ramekin.
By: Bob on July 31, 2009
at 1:08 pm
These look super delicious. I wonder can you make it in one whole casserole dish? Id love to try with peaches, and ice cream on top? Have you doubled this?
By: donna on July 31, 2009
at 3:27 pm
This is the first time I’ve made these crumbles. I’m sure you can double it….The only thing I’d be concerned about is the cooking time–I used very shallow ramekins so the 30 minutes worked for that; if you use a bigger, deeper dish I would guess you’d need more baking time. As you saw at the end, we made it with peaches and strawberries. I actually preferred as did Bruce, but Emma liked the raspberries better. And, I will tell you chocolate ice cream was great on both!
By: Catherine on July 31, 2009
at 3:33 pm
Those raspberry crumbles looks perfect! I love that red ramekins…
By: peachkins on July 31, 2009
at 4:16 pm
Hello.I have a previous post on Calamansi. I put the link on my where the link of my website goes. You can check it out. Thanks for dropping by..
By: peachkins on July 31, 2009
at 5:18 pm
All I can say is YUM! Now I want crumble for dinner.
By: Nancy Mehagian on July 31, 2009
at 5:24 pm
Mmmmmmm…. i suddenly feel like having some delectable raspberry crumble 😉
Lovely pics and thanks for putting a name to my eating habits… reverse dinner!
By: Marian on July 31, 2009
at 6:08 pm
Oh yum! I love that last picture and the idea of reverse dinners. Why didn’t I think of that?
By: Monica H on July 31, 2009
at 9:12 pm
MMMMMMMMMMM,….Catherine, the 2 different crumbles look fabulous!! I prefer the last one: it oozes summer,…yummie yum!
Pure lovelyness!
By: Sophie on August 1, 2009
at 1:26 am
I love the idea of reverse dinner, I’ve never done that before!
Your pictures look great!
By: Jenn@slim-shoppin on August 1, 2009
at 11:28 am
These look incredible! I think a reverse dinner is needed for this!
By: Reeni on August 1, 2009
at 5:11 pm
wow!! this is jus beyond impressive!!
By: nora@ffr on August 3, 2009
at 12:06 am
Yum…I love fruit desserts. Your crumbles look delicious! (And I don’t mind the idea of a reverse-dinner, either!)
By: Sam@BingeNYC on August 3, 2009
at 8:31 am
the ever-humble crumble is always welcome in my mouth, especially one that’s so vibrant and undoubtedly tasty! excellent work.
By: grace on August 3, 2009
at 9:27 am
ooh so pretty! i love your red ramekins!
By: Dorothy on August 3, 2009
at 3:51 pm
Just bought 3 boxes of raspberries. I just printed your recipe. It looks delicious. Need to run to the store and buy some good ol’ vanilla ice cream though
By: Jackie at PhamFatale on August 8, 2009
at 10:09 am
Fruit crumbles are one of my favorite desserts. They’re to die for when they’re eaten hot out of the oven with a scoop of ice cream on top.
BTW, love your blog and the pictures!!
By: Palidor on August 11, 2009
at 3:11 am
Hey — I recognise those cute red ramekins! TJ’s creme brulee, non?
By: MaxMillion on September 17, 2009
at 12:03 pm
hmmm…could be good, looks a little like someone was murdered then put in a pot.
By: Lucindra on June 20, 2010
at 4:20 pm