6 cups of your favorite berries (I used blackberries, blueberries and raspberries)
1/2 cup sugar
3 tablespoons cornstarch
Zest from two lemons + juice from said lemons
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
Pinch of salt
1 stick unsalted butter, diced, at room temperature
Preheat the oven to 350 degrees. Place four medium ramekins (or six small ramekins) on a baking sheet lined with parchment paper.
In a large bowl, toss together the berries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the ramekins.
For the crumble, combine the flour, 3/4 cup granulated sugar, the brown sugar, oats, cinnamon, and salt in a bowl. Add the butter and use a hand mixer (or your stand mixer) to combine until the mixture is crumbly. Use your hands to crumble the mixture over the berries (it will not cover them entirely).
Bake for 35 to 40 minutes, until the berries are bubbly and the top has browned.