- Preheat the oven to 350°F (175°C) and lightly butter two 4-inch ramekins.
- Make the Berry Filling: In a small bowl, combine berries, sugar, cornstarch, lemon juice, and vanilla. Let sit while you prep the crumble.
- Make the Crumble: Mix flour, oats, brown sugar, and salt. Add cold butter and rub it in with your fingertips until crumbly.
- Bake the Base: Press about two-thirds of the crumble into each ramekin and bake for 5 minutes.
- Add Filling & Top: Spoon the berry mixture over the crust, sprinkle the rest of the crumble on top, and bake for another 7–10 minutes, until bubbly and golden.
- Cool Slightly & Serve: Let cool for about 10 minutes (if you can wait!). Enjoy warm, topped with a scoop of vanilla ice cream, a dollop of yogurt, or fresh mint for a cool contrast.
💫 Tips & Variations
- Mix up your fruit: Blackberries, peaches, or plums also work beautifully.
- Add crunch: Stir in chopped nuts or coconut flakes into the crumble.
- Make it gluten-free: Use oat or almond flour instead of regular flour.
- Healthy twist: Swap some butter for coconut oil and reduce sugar slightly.
🥄 Serving Ideas
These mini crumbles are heavenly on their own, but they shine even brighter when topped with Greek yogurt and fresh berries (as shown in the photo). It gives that lovely creamy contrast to the warm crumble — perfect for breakfast or a lighter dessert option.
🌿 Final Thoughts
These Mini Red Berry Crumbles for Two capture everything I love about simple summer desserts: they’re unfussy, full of seasonal flavor, and just the right size to satisfy without overdoing it. Whether you share one with someone special or keep both for yourself (no judgment here), this recipe is a small reminder that joy can be as simple as warm berries and buttery crumble in a jar.
