Posted by: Catherine | July 31, 2009

Raspberry Crumbles Plus One More…

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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?).

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Emma and I loved the Raspberry Crumble so much, we made more the next day--this time, with peaches and strawberries. It was just as good!

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Responses

  1. 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!

  2. 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!

  3. These crumbles look so good – I adore fruit desserts especially in a summer! Perfect!

  4. I saw those huckleberry crisps too….I’m going to make them with blueberries. Love the raspberry though….delish.

  5. 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.

  6. 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…

  7. Awesome. I love crumbles and raspberries, I would be all over that! Love the juices overflowing the ramekin.

  8. 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?

    • 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!

  9. Those raspberry crumbles looks perfect! I love that red ramekins…

  10. 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..

  11. All I can say is YUM! Now I want crumble for dinner.

  12. Mmmmmmm…. i suddenly feel like having some delectable raspberry crumble ;-)
    Lovely pics and thanks for putting a name to my eating habits… reverse dinner!

  13. Oh yum! I love that last picture and the idea of reverse dinners. Why didn’t I think of that?

  14. MMMMMMMMMMM,….Catherine, the 2 different crumbles look fabulous!! I prefer the last one: it oozes summer,…yummie yum!

    Pure lovelyness!

  15. I love the idea of reverse dinner, I’ve never done that before!

    Your pictures look great!

  16. These look incredible! I think a reverse dinner is needed for this!

  17. wow!! this is jus beyond impressive!!

  18. Yum…I love fruit desserts. Your crumbles look delicious! (And I don’t mind the idea of a reverse-dinner, either!)

  19. the ever-humble crumble is always welcome in my mouth, especially one that’s so vibrant and undoubtedly tasty! excellent work.

  20. ooh so pretty! i love your red ramekins!

  21. 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

  22. 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!!

  23. Hey — I recognise those cute red ramekins! TJ’s creme brulee, non?

  24. hmmm…could be good, looks a little like someone was murdered then put in a pot.


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