Crumbles are a great crowd-pleasing dessert. They are easy to throw together, likely with ingredients you already have on hand! I like to mix up the fruit fillings based on what is fresh and in season, so think berries in the early summer, stone fruit in late summer, and apple or pears in the fall. The crumble topping can be a mix of flour, oats, nuts, and some sort of fat. You can experiment with different herbs and spices to change up the flavor profile as well. It's a forgiving recipe, unlike most baked goods which hold you to a strict science, so feel free to have fun with it! Don't forget to top each bowl with a large scoop of ice cream!
Blackberry, Basil & Ginger Crumbles:
- 6 cups blackberries
- ⅓ cup cane sugar
- 3 tbsp cornstarch
- 3 tbsp fresh basil leaves, chiffonade
- 1 tsp lemon zest, grated
- 1 tbsp lemon juice
- 1 tbsp fresh ginger, minced
- ½ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup pecans, chopped
- 3/4 cup light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- ¾ tsp kosher salt
- ½ tsp pure vanilla extract
- ½ cup unsalted butter, diced
- vanilla bean gelato, for serving
Preheat the oven to 350 degrees. Place six creme brulee dishes on a sheet pan.
In a large bowl, toss together the blackberries, cane sugar, cornstarch, 2 tbsp basil, lemon zest, lemon juice, and ginger. Divide the mixture evenly among the dishes.
Combine the flour, oats, pecans, brown sugar, cinnamon, ginger, salt, and vanilla in a bowl until mixed thoroughly. Add the butter and mix together with your hands until pea-sized crumbles are formed.
Distribute the mixture evenly over the six dishes. Bake for 35 to 40 minutes, until the crumble has browned. Serve warm with a small scoop of vanilla bean gelato, and top with remaining basil.
*Can be made vegan by using coconut oil instead of butter, and subbing vegan ice cream.
*Adapted from Tri-Berry Crumble from Make It Ahead by Ina Garten.
Photos by Elizabeth Griffin