Tri-Berry Crumbles

blueberries (12 ounces)

raspberries (18 ounces)

fresh strawberries, halved,

sugar

cornstarch

lemon zest (2 lemons)

lemon juice

all-purpose flour

light brown sugar,

oats,

cinnamon

salt

(1 stick) unsalted butter, diced, at room temperature

Vanilla ice cream,

Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.

In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.

For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

The taste was good, but I don't know what I did wrong. I carefully measured all ingredients and followed the directions, but it was a soupy mess with mushy fruit. I made this for our Memorial Day celebration and I was embarrassed to serve the dessert.

This was good and especially the topping but, as many have said, it is just too sweet.  I should have replaced the vanilla ice cream with unsweetened whipped cream.  Of course this amount of sweetness might work for some but I will definitely reduce the sugar when I make it again.  And of course the topping will work with just about any fruit. 

Mostly a great recipe, but WAAAAAY too much sugar. I used only blueberries and used 1 tsp (5g) per two cups of berries, which would be 15g for 6 cups, but Ina calls for 1/2 cup (about 100 grams) -- 6x as much sugar as I used.  Yes, raspberries and strawberries are much tarter than blueberries, but even so, this is way too much sugar. Reduce the amt of lemon juice (I've made this with none), and you'll need far less sugar for the berries. I also reduced the amt of sugar in the topping -- 1.25 cups (250 grams) for 6 servings is, again, WAAAAAY too much (about 40 grams / 8 tsp per person, in addition to the sugar in the berries). 

Great recipe!  My only comment is to cut the crumble mixture in half. There is way too much left over after spooning onto the fruit. I served with whip cream. 

Wonderful recipe! I substituted a couple things based on what I had on-hand. I used frozen berries which I thawed at room temp and the zest and juice of a lime in place of the lemon. I was worried the crumble topping would overflow in the oven so I was skimpy with it, but the fruit cooked down enough that I would have been fine. Also, I made the crumble by hand because I didn’t want to pull out my stand mixer. 

Excellent crumble! My entire family had seconds! Served w vanilla ice cream. More please

would not recommend for those who are just making a crumble - the crumble is more like a brittle.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/026/0263/0263219

Ina Garten gives her friend, actress Debra Monk, a lesson in dessert as they prepare easy berry crumbles with strawberries, blueberries and raspberries.

tri-berry crumbles

Cook Time: 20 minutes

Total: 1 hours

Servings: 6

Author : Ina Garten Bio & Top Recipes

Ingredients

Instructions

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