I made this with raspberries but you can use any berry at all. It’s amazingly simple and doesn’t really require a recipe, to be honest, but here is how I make mine.
For the berry base:
4 Cups fresh berries
1 teaspoon sugar ( I like vanilla sugar, but plain white sugar works)
a squeeze of lemon
For the crumbly topping:
1/4 Cup flour
1/2 oats (like Quaker)
1/4 cup brown sugar
1/2 stick unsalted butter, cubed, at room temperature
Preheat over to 350 degrees F (177 C)
In a small bowl, gently toss together berries and sugar, then squeeze a little lemon juice over the mixture and stir. Set aside.
In a medium bowl, mix together flour, oats and brown sugar. Then, using your sparkling clean hands, work the butter into the dry ingredients until the mixture forms almond-sized clumps.
Assemble by dividing the berry mixture among four 8 ounce ramekins, then top with the crumble mixture.
Place ramekins on a cookie sheet in the center of the oven. Bake 20-25 minutes until topping is golden and filling is bubbling. If the top doesn’t get brown enough for your taste, finish for an additional 5 minutes at 400 degrees F (204C.)
Allow to cool for 10 minutes before serving with a dollop of whipped cream or a scoop of vanilla ice cream.