The recipe for these little pots of fruit with a crumble topping originated with a friend from Wexford, the sunny southeast corner of Ireland noted for its strawberries. Here in New York, where I live, we’re not quite into strawberry season, but these little crumble pots are a clever season-less dessert because you can use either fresh or frozen fruit (or a mix of both) and any combination of berries available. You'll find recipes like this in my cookbook Favorite Flavors of Ireland. To order a signed copy, visit www.irishcook.com

For the filling

2 cups fresh or frozen raspberries

1 cup fresh or frozen blueberries

1 cup fresh or frozen blackberries

1 /4 cup cornstarch

5 cups sliced fresh strawberries

For the topping

1/2 cup quick-cooking (not instant) Irish oatmeal

1/4 cup (packed) light brown sugar

1/4 cup chopped pecans

1/4 teaspoon ground cinnamon

1 1/2 tablespoons unsalted butter, melted

Whipped cream or vanilla ice cream for serving


1. Make filling. Preheat oven to 350°F. Lightly butter eight (8-ounce) ramekins.

2. In a medium saucepan over medium heat, combine raspberries, blueberries, blackberries, and cornstarch. Cook for 8 to 10 minutes, or until fruits break down and mixture thickens. Spoon into prepared ramekins and arrange strawberries over top; set aside.

3. Make topping. In a small bowl, combine oatmeal, sugar, pecans, and cinnamon.  Add butter and stir with a fork until moist clumps form; sprinkle over fruit. Place on a baking sheet and cook for 25 to 30 minutes, or until topping is browned and filling is bubbling. Remove from oven and let cool on a wire rack for 5 minutes. Serve warm with whipped cream or ice cream. (Photo: Eva Ziatkova|Dreamstime.com)

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