This is one of the recipes I made to defeat the berry pandemic that’s exploding in our garden this summer. I made these individual crumbles using loganberries, but you could use any type of berry you want. Loganberries are such fragile little berries, they pretty much are only good for things like jam in my opinion. So they work well in a crumble where they’re basically free to turn into jam with a delicious topping. The berries are really tart, so the crumble really benefits from a scoop of vanilla ice cream. We actually prefer topping it with vanilla yogurt, and I use Oikos Triple Zero yogurt with no sugar since we already have more than enough sugar in this dessert already!
You can bake your berry crumble in one dish, or in individual dishes. You can use more berries, or less berries, whatever floats your boat.
Combine:
6 cups berries
1/4 cup sugar
1/4 cup flour
Pour into baking dish or dishes and top with the crumble:
1 cup regular oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 cube cold butter
Mix the oats and sugars together and cut in the butter with a pastry cutter or two knives until the mixture is crumbly.
Sprinkle the crumble topping over fruit and bake at 375 degrees for about 45 minutes or until the topping is well browned.