I just love a berry crumble. Not overly sweet and always delicious and light. We bought the most incredible strawberries from Trader Joe’s (also mentioned in the recipe for our Strawberry Chocolate Chip Breakfast Cake) and I needed one more reason to use them. Voila! This will likely be our new dessert of choice when having guests over for dinner this Spring.
Kevin recently stocked the bar with Luxardo Maraschino Liqueur (be on the lookout for upcoming drink recipes that use it), and we read on the bottle that it pairs well with fruit. Next thing you know, we were pouring it on fruit. That’s a pairing, right? 😉 The key with this recipe is to let the berries “marinate” in the liqueur and sugar. Trust us – it will be worth the wait!
This recipe can also be made in an 8×8 or 9×9 baking dish rather than ramekins if you choose. We happened to have four dinner guests and four ramekins, so that worked nicely! If adapting to a larger baking vessel, add the berry mixture to the bottom of the dish and then cover with the oat mixture.
Boozy Berry Crumble
Equipment
- 4 Ramekins
Ingredients
Boozy Berry Mixture
- 10 Diced Strawberries
- 1 cup Blackberries
- 1 tbsp White Sugar
- 2 tbsp Luxardo Maraschino Liqueur Amaretto would also be delicious!
Oat Topping
- 1 tbsp Melted Butter
- ¼ cup Rolled Oats
- 2 tsp Brown Sugar
Instructions
- Dice strawberries and add to a large mixing bowl with the blackberries. Add white sugar and stir to evenly coat the berries. Add the Luxardo liqueur and mix. Cover and refrigerate for 2 hours.
- Preheat the oven to 350°.
- Add berry mixture evenly to ramekins and set aside.
- Add melted butter, brown sugar, and oats to a mixing bowl and stir to combine.
- Spoon oat mixture evenly on top of each berry mixture in the ramekins.
- Place ramekins on a baking sheet and bake for 15 minutes.
- Remove from oven carefully as ramekins will be very hot! Serve on a plate so guests do not burn themselves.
- Top with whipped cream and enjoy!