Description
These individual dessert crumbles offer a warm, gooey fruit filling topped with a buttery, crunchy oat crust that is ready to serve straight from the oven.
Ingredients
Scale
- 1 cup fresh strawberries (hulled and diced)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar (packed)
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 teaspoon salt
- 4 cups fresh peaches (peeled and sliced 1/2-inch thick)
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- 1/3 cup granulated sugar
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C) and grease four 6-ounce ramekins; toss diced strawberries with granulated sugar and cornstarch, divide into ramekins, beat cream cheese with powdered sugar, vanilla, and salt until smooth, spoon over fruit, combine flour, oats, brown sugar, and salt, rub in cold cubed butter until coarse sand forms, sprinkle topping over cheese layer, bake for 20–25 minutes until golden and bubbling, cool for 10 minutes before serving.
- Preheat oven to 350°F (175°C) and grease a 9×9 inch dish or ramekins; toss sliced peaches with granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch, pour into dish, whisk flour, oats, brown sugar, and salt, stir in melted butter to form clumps, sprinkle over fruit, bake for 35–40 minutes (or 25–30 in ramekins) until bubbly and deep golden, rest for 15 minutes before serving.
- Preheat oven to 375°F (190°C) and grease a 9-inch square pan or ramekins; gently toss blueberries, raspberries, granulated sugar, lemon zest, lemon juice, and cornstarch, spread into pan, combine flour, oats, granulated sugar, and salt, cut in cold cubed butter until coarse meal forms, sprinkle generously over berries, bake for 25–30 minutes (or 20–25 in ramekins) until golden and bubbling, cool for 10–15 minutes before serving.
- Preheat oven to 350°F (175°C) and grease four 6-ounce ramekins; whisk milk, cornstarch, granulated sugar, cocoa powder, and salt in a saucepan over medium heat until boiling, boil for 1 minute, remove from heat and stir in vanilla, divide pudding into ramekins, dollop and swirl in peanut butter, mix flour, cocoa powder, brown sugar, granulated sugar, and salt, cut in cold cubed butter until wet sand forms, sprinkle topping over pudding, bake for 20–25 minutes until set, cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1
Keywords: Strawberry Cheesecake Crumbles Tips: If the topping browns too quickly before the center is hot, loosely tent the ramekins with aluminum foil for the last 5 minutes of baking. Peach Crumble Tips: If your peaches are very juicy, increase the cornstarch to 1.5 tablespoon.