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Butteryum food blog recipes

Mini Blackberry Crumbles

Patricia Reitz

Mini Blackberry Crumbles - ButterYum

Mini Blackberry Crumbles - ButterYum

I found a set of 10 individual glass pie plates and thought they were so cute I bought them immediately.  I wasn't sure what to bake in them first, but then I found the most luscious blackberries at the market so I decided on mini crumbles.  Look at how cute they were when I pulled them out of the oven - and everyone loved being served their own mini pie plate.  I can't wait to use them again - maybe mini chicken pot pies next time :).

Mini Blackberry Crumbles

recipe makes 6 individual pies

Printable Recipe


  • 1 pound blackberries (fresh or frozen)
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons water
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 3/4 cup quick cooking oats
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon
  • 6 tablespoons all purpose flour
  • 6 tablespoons light brown sugar
  • 6 tablespoons cold unsalted butter


  1. Preheat oven to 375F.  
  2. Divide the blackberries evenly into 6 mini pie plates and place on a rimmed sheet pan (I used a 10x15 jelly roll pan).  
  3. In a small bowl, mix together the sugar, cornstarch, water, and lemon juice; pour evenly over the berries.  
  4. In a medium bowl, whisk together the oats, salt, cinnamon, flour, and brown sugar until well combined.  
  5. Use a pastry blender, or two knives, to cut the butter into the oat mixture until it resembles pea-size crumbs; distribute evenly over the berries.  
  6. Bake on the center rack of a preheated oven for about 15-20 minutes or until the juices are bubbling and the crumb topping is golden brown.  Serve with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.