I stumbled across these photos on my camera the other day and realized I never shared this recipe on the blog. That being said, it really is too good to pass up, so here we are. If you’re looking for a quick and easy recipe to make for a holiday party, I’ve got you covered.
Fruit crumbles are some of my favorite desserts. The sweet, tart filling is such a perfect compliment to the nutty, buttery crust. However, when I was brainstorming this recipe, I wanted something that was first, a personal serving and second, easier to transport and share. I love making desserts in a cupcake tin because they are just that.
Berries are such a great ingredient to bake with during the winter time because while they aren’t necessarily in season, you can normally get a pretty solid batch at the store. You could even use frozen berries, if you were so inclined. Either way the dark, rich colors compliment the bittersweet flavors in a way that has anyone you offer one to asking for seconds (and maybe thirds.)
2 Sticks of Butter, Chilled
1 1/2 c. Flour
1 1/2 c. Oats
1/2 c. Sugar
2 c. Mixed Berries
1/2 c. Sugar
Juice from Half a Lemon
In a bowl, combine flour, oats, and sugar. Cut up your butter into small pieces and blend into your dry ingredients with a pastry blender or your fingers. The mixture should be light and crumbly when combined. Press one large spoonful of your crumble into the bottom of a greased cupcake tin.
In a separate bowl, mix your berries, sugar, and lemon juice. Allow the berry mixture to set for a few minutes. When ready, spoon a generous amount into each cupcake tin.
Before baking, sprinkle a few crumbles loosely on top of the berries in each cupcake tin. Bake in the oven at 350 degrees for 25-30 minutes or until the berry juices are bubbling and the crumble is browned. Let cool completely before serving.