Sweet and easy berry crumble for two. These irresistible mini crumbles combine juicy mixed berries with a buttery, brown sugar oat crumb topping. Quick to make, endlessly adaptable, and perfect for sharing! Gluten-free and vegan friendly.

Two miniature mixed berry crumbles on a white linen background with little cups of espresso.

Any Berry Crumble for Two

Fruit crumbles are one of my favorite spur-of-the-moment desserts – we always have the ingredients in the pantry, and they can be endlessly adapted by the seasons (or dietary needs), easily scaling up or down depending on the occasion.

In this case, we’re scaling way down, to two little ramekins filled with berry crumble that are designed for splitting – one for you, one for me. They’re perfect for simple date nights and last-minute cravings.

These mini crumbles combine a sweet and flavorful mixed berry filling tucked under a buttery blanket of brown sugar oat crumbs, and I almost recommend doubling the recipe, because you might not actually want to share…

A close up of fresh blueberries, raspberries, and strawberries from the farmers market.

Why You’ll Love These Berry Crumbles

These mini crumbles begin with your favorite blend of berries tossed together with sugar, lemon juice, and vanilla. When it comes to the berries, it’s a choose-your-own-adventure situation. I’ve used a vibrant mix of strawberries, blueberries, raspberries, blackberries, and cherries here – but whatever ratio and combination strikes your fancy, it’s hard to go wrong.

While the filling macerates for a few minutes, mixing together and releasing some berry juices, it’s time to make the crumb topping. Oats, flour, butter, and salt combine to create a buttery, crumbly, irresistible topping that is much greater than the sum of its parts.

While in the oven, the berry juices will bubble up around the edges of the crumbles, all the while filling the kitchen with the most delicious aroma, and they’ll emerge, golden and glorious and begging for some ice cream and a spoon. Happy baking!!

Two miniature mixed berry crumbles on a white linen background.

Mini Mixed Berry Crumble Ingredients:

These little berry crumbles are made with a handful of simple pantry staples. Here’s what you’ll need:

  • berries: of course! When they’re in season, choose your favorite combination of the sweetest berries you can find – strawberries, blueberries, raspberries, blackberries, etc., all are lovely here. And in the winter, frozen berries work great, too.
  • sugar: a combination of white and brown sugar for the perfect amount of sweetness.
  • vanilla and lemon: for a sweet and bright flavor boost. Although, you may not need these if you’re using peak-season berrries!
  • oats: old-fashioned rolled oats add flavor and a bit of crunchy texture to the crumble topping.
  • flour: regular all-purpose flour forms the crumble base. You can also substitute a gluten-free flour blend (see recipe notes below).
  • butter: for lots of flavor, and that classic, buttery crumb texture (or for a vegan version, you can use a plant-based butter, too).
  • salt: just a pinch of Kosher salt to balance out the sweetness.
  • arrowroot starch: to thicken the filling and keep those sweet berry juices in check!

Find all the exact ingredients and measurements in the recipe card, below.

A close up of frozen mixed berries (strawberries, blueberries, blackberries, raspberries, and cherries).

How to Make a Berry Crumble for Two:

Crisps and crumbles are incredibly simple to make, and these miniature versions are no exception. The hands on time is only about 15 minutes. Here’s what you’ll do:

  1. Preheat the oven, gather your ingredients, and prep two small ramekins.
  2. Toss together the berries with the sugar, lemon juice, vanilla, and starch.
  3. Mix together the dry ingredients and cut in the butter to create your crumb topping.
  4. Divide the berries between your baking dishes, top with half of the crumble mixture, and bake until golden and bubbly.

…And don’t forget to serve with a generous of scoop of vanilla ice cream!

Two individual mixed berry crumbles, with ice cream on top.

Berry Crumble FAQs

Can you use frozen berries for a crumble?

Absolutely, and I’d recommend that when berries aren’t in season. It’s less expensive and they’ll likely have better flavor. Just keep in mind you’ll want to double the starch, as they will release more liquid than fresh berries, and you may need to add a couple of minutes to the baking time.

Can you double the recipe?

Sure! These are easily doubled or tripled. If you want to bake them in one large baking dish instead of ramekins, I would recommend dropping the baking temperature down to 350℉ and baking for 45 minutes.

A close up of an individual mixed berry crumble with vanilla ice cream.

More Berry Desserts to Bake Up Next:

If you make these individual berry crumbles, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Two miniature mixed berry crumbles on a white linen background with little cups of espresso.

Berry Crumble for Two

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 Individual Crumbles 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Sweet and easy berry crumble for two. These irresistible mini crumbles combine juicy mixed berries with a buttery brown sugar oat crumb topping. Quick to make, endlessly adaptable, and perfect for sharing! Gluten-free and vegan friendly.


  • 2 cups mixed berries ¹
  • 1 Tbsp (13g) granulated sugar
  • 1 tsp fresh lemon juice
  • 1/4 tsp pure vanilla extract
  • 12 tsp arrowroot starch ²
  • 1/4 cup (22g) rolled oats
  • 2 Tbsp (15g) all-purpose flour ³
  • 2 Tbsp (25g) light brown sugar, packed
  • pinch Kosher salt
  • 11/2 Tbsp (21g) unsalted butter, softened


  1. Preheat the oven to 375℉. Lightly grease two mini ramekins with butter or baking spray and place on a small rimmed baking sheet. Set aside.
  2. Make the filling: In a medium mixing bowl, toss together the berries, sugar, lemon, vanilla, and arrowroot starch, if using. Set aside.
  3. Make the crumble topping: In a small mixing bowl, whisk together the oats, flour, brown sugar, and salt, until combined.
  4. Add the butter, and use a pastry blender, the back of a large fork, or your fingers to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
  5. Divide the berries between the two ramekins and top with the crumb topping.
  6. Bake for 25-30 minutes, until the crumble topping is golden brown and the berry juices are bubbling around the edges.
  7. Remove from the oven and let cool for 5 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!!


¹ You can use any combination of berries that you prefer, fresh or frozen. If using frozen berries, double the starch and add a couple of minutes to the baking time.

² Arrowroot starch is my favorite pie and fruit filling thickener. It creates a smooth, shiny sauce without a noticeable added taste. As a second choice, you can also substitute cornstarch or tapioca flour. Or, omit the starch, and enjoy a saucier crumble!

³ Make these crumbles gluten-free by substituting all-purpose gluten free flour and making sure your rolled oats are GF as well.

⁴ Make them vegan by using plant based butter (such as Miyokos or Earth Balance buttery baking sticks).

Keywords: berry crumble for two, mixed berry, berry crisp, small batch, individual crumble