BLUE RASPBERRY CRUMBLES

It seems that if I want my fruit-o-holic husband to eat a dessert, it must contain fruit! 

 Don’t give him chocolate . . . he wants fruit!

This perfect dessert is fruit – a -licious.  He actually enjoyed it, but afterwards said; “I’d rather just eat the fruit! 

 Anyway, it’s really, really good.  So there.

see . . . fruit.

 This dessert is quick and easy to make.  I’ll prove it.

I’m using these pretty little ramekins.  They are 16 ounces each. 

You could also make four 5 ounce ramekins or a 11×7 inch glass dish

Start by mixing your berries. 

If they are frozen, let them thaw a bit, so that the sugar/flour mixture coats the berries.

Make the delicious crumb topping. 

We like this one, but I will give two different options below.

Divide your blueberry, raspberry mixture in half, or fourths, or use your glass dish.

Add a little bit of butter to the top . . . this is optional of course.

Pressing a handful of the crumb topping firmly in your hands,

make large crumbs and layer over the top of the berries . . . like this.

and like this.

Place in a 375 degree oven for about 20 to 25 minutes.

Bake until the juices are bubbling and the topping is golden brown.

 You can serve with ice cream or whipped cream, or eat as is.

Yummy!

BLUEBERRY RASPBERRY CRUMBLES

For the berries:

4 cups fresh or thawed frozen berries

I used 2 cups of each berry

1/4 cup sugar

3 Tablespoons all purpose flour

3 Tablespoons freshly squeezed lemon juice

2 or 3 Tablespoons butter (on top of berry mixture optional)

Directions:

Stir blueberries, raspberries, sugar, flour and lemon juice,  together in a large bowl.  Toss until well mixed.  Divide equally into ramekins or glass baking dish.  Top with pieces of butter, if desired.  Set aside, while you make the crumb topping: 2 recipes to choose from.

SUGAR CRUMB TOPPING

*this is what I used in the pictures above*

1 Cup all purpose flour

1 Cup sugar

1/3 Cup butter, very softened.

Directions:

Mix butter, flour, and sugar together with a fork or pastry blender.  Mix until pea size pieces have formed. Pressing a handful of the crumb topping firmly in your hands, make large crumbs and layer over the top of the berry mixture evenly.  Bake in 375 degree oven for 20 to 25 minutes, until berry juices are bubbling, and crumb topping is golden brown.  Eat warm or cool.  Serve with ice cream or Whipped cream, if desired. 

OATMEAL CRUMB TOPPING

1 Cup all purpose flour

1/2 cup Brown sugar

1/2 tsp. Cinnamon

1/2 cup rolled oats

8 tablespoons (1 stick) cold butter, cut into small pieces

1/4 cup hazelnuts, walnuts, or almonds chopped (optional)

Directions:

In a bowl, combine flour, brown sugar, and cinnamon.  With a fork, cut butter pieces into flour mixture until pea size crumbs have formed.  Add oats and nuts and combine again.  Pressing firmly into hand, make large crumbs and layer over the top of the berry mixture evenly.  Bake in 375 degree oven for 20 to 25 minutes, until berry juices are bubbling, and crumb topping is golden brown.  Eat warm or cool.  Serve with ice cream or Whipped cream, if desired.