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Two Person Raspberry Crumbles

22 reviews / 4.9 average

Question: what have I been making after dinner every night for three weeks straight?

Answer: TWO PERSON RASPBERRY CRUMBLES.



These sweet, jammy, buttery, lip-staining red berry crumbles are my summer everything right now.

They are conveniently sized for just two people so that you don’t have to make a full pan of raspberry bars when the hardcore craving for a juicy, berry-forward, summery dessert strikes, which, for us, is, like, nightly?

It’s fine. We’re fine.

Spoonful of raspberry crumble.

Okay, let’s discuss the layers here.

  • 1: Buttery-oat-brown-sugar crust layer. Texture lands somewhere between actual CRUST crust and gooey sugar cookie, just how I like.
  • 2: Juicy, sticky, bubbly, raspberry layer. Also can be blueberry! Also can be strawberry! Fresh or frozen! I am a big fan of the work-with-what’s-in-your-fridge approach.
  • 3: Buttery-oat-brown-sugar topping. Just the crumbs, sprinkled over top, to make this, you know, officially a crumble.
Taking a bite of raspberry crumble.

Being that these are already sitting in nice little ramekins, you have a big opportunity in front of you in the form of raspberry crumble TOPPINGS.

Ice cream? or whipped cream? or just leave it alone?

I’ve done them all, and pinkie swear, every path will lead you straight to raspberry crumble bliss. ❤️

Watch how to make our Raspberry Crumbles:

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Two Person Raspberry Crumbles


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 29 minute
  • Yield: 2 nice big ramekins 1x

Description

The BEST easy summer dessert – for two! A layer of oat-brown-sugar crust, juicy, sticky, bubbly raspberries, and topped with a buttery crumble that’s baked to perfection. YUM.


Ingredients

Scale

Berry Mixture:

  • 1 1/2 cups of fresh or frozen berries (I have thoughts – see notes!)
  • 2 tablespoons sugar (more or less depending on the tartness of your berries)
  • 1/2 tablespoon cornstarch
  • squeeze of lemon juice

Crumble Layer:

  • 4 tablespoons butter, melted
  • 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon baking powder
  • pinch of salt

Instructions

  1. Prep: Preheat the oven to 350 degrees.
  2. Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.
  3. Bake Part One: Press about two-thirds of the crumble into the bottom of two 4-inch ramekins. Bake for 5 minutes to set the crust (more for a firmer crust).
  4. Bake Part Two: Pour the berry filling over the crusts. Sprinkle the remaining crumble on top of each ramekin. Bake for 7-10 more minutes, until the fruit layer is bubbling and the crumbles are golden brown.
  5. Live It Up: Cooling for ten minutes is a good idea, but if you told me that it’s just not humanly possible, I would understand. Grab a fork, dive into the juicy, buttery layers, and never look back.

Equipment

Notes

Berries: frozen raspberries or mixed berries work great for a really jammy, juicy fruit layer. If you’re using frozen berries, you need to thaw them first. I usually just run them under warm water. Fresh raspberries and blueberries also work really well because they kind of burst and release their juices a bit while baking. Fresh strawberries also work, but I would recommend chopping and then slightly mashing them first for best results to make them a bit more jammy.

Serving size: These definitely could serve more than two people if you were being rational about it, but honestly, I just don’t think you’re going to have a problem with leftovers.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: raspberry crumble, fruit crumble, individual crumble

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Recipe rating

51 Comments

  1. Pinch of Yum Logo
    Puja

    Looks awesome — and potentially it could be made vegan if we used plant-based spread (instead of butter)? This is a winner, winner, who needs dinner!

  2. Pinch of Yum Logo
    DNN

    That’s the type of delicious dessert you can eat before going to bed that won’t make you gain weight. Yummy! 🙂

  3. Pinch of Yum Logo

    YUM! I’ve been making some sort of cobbler/crisp/crumble every weekend because fruit is so good right now! Maybe I should stick to this size so I don’t eat the entire plate!

  4. Pinch of Yum Logo

    Oh my goodness, we’ve got raspberries in our garden right now and what a delicious way to use them! Fabulous recipe, thank you!!!






  5. Pinch of Yum Logo
    Shannon

    I had everything so made a frozen blueberry version! It was great! Will definitely make again!






  6. Pinch of Yum Logo
    PH

    Great! I have never tried making crumble because the recipes are always for big ones. More two persons dessert recipes please! And thank you in advance 🙂

  7. Pinch of Yum Logo
    Mindy

    We have a massive raspberry patch in our yard, which is awesome, and I’m always looking for new raspberry recipes. This one was definitely a hit! I love the firm crust at the bottom. I didn’t have ramekins, so did it in a small pan and it still worked out great.






  8. Pinch of Yum Logo
    Jessica

    Made this last night with fresh strawberries and it was delicious! The perfect dessert for two people, so quick and easy.






  9. Pinch of Yum Logo
    Heather

    I love this recipe for a smaller portion, which is perfect for two people. No need to get those big pans out and make a bigger cake for everyday eating. I also replaced the flour with barley flour which gives it more nuttiness and sickness, and added a pinch of cinnamon to the crumb to my own preference.






  10. Pinch of Yum Logo
    Jenn

    If I don’t have ramekins what do you suggest I bake this in for best result? I was thinking of using a cupcake pan and just making more of them since they will be minis?

  11. Pinch of Yum Logo

    I love how simple this is to whip up and a perfect answer to those sweet cravings at night 😀 Definitely need to make this <3






  12. Pinch of Yum Logo
    Katy

    Wow! This sounds really good! I cant wait to try it! Thank you for sharing the recipe.






  13. Pinch of Yum Logo
    Sami

    Made the bars version of this recipe and my fiancé LOVED them. Now I’m trying to play around with other fruits.

    Do you think this would work with strawberries and rhubarb? I know rhubarb can be a little tougher and take longer to cook/soften up. I only have fresh rhubarb, but I have both fresh and frozen strawberries.

    Thanks in advance!






    1. Pinch of Yum Logo

      Hi Sami! You’re correct – these don’t cook for long, so we probably wouldn’t recommend the rhubarb, but you could always cook it down a little bit beforehand the soften!

      1. Pinch of Yum Logo
        Sami

        FYI – I ended up cooking some rhubarb down on the stove like you suggested, and added in frozen strawberries before popping these bad boys in the oven … DELICIOUS!!!






  14. Pinch of Yum Logo
    Simone

    Made these with fresh blackberries I had on hand and it was SO worth turning the oven on!!!! Absolutely delicious and the perfect portion size. I will definitely be making this often.

  15. Pinch of Yum Logo

    Love that the recipe notes say “this could probably serve more than two people if you’re being rational about it.” Lol that cracked me up! I agree that it’s a 2 or 1-person serving 😉 Sounds delicious and looking forward to making this for my mom and I, thank you!