Two Person Berries Mint Crumbles

These sweet, jammy, buttery, lip-staining red berry crumbles are my summer everything right now.

They are conveniently sized for just two people so that you don’t have to make a full pan of raspberry bars when the hardcore craving for a juicy, berry-forward, summery dessert strikes, which, for us, is, like, nightly?

It’s fine. We’re fine.

INSTRUCTIONS

1. Prep: Preheat the oven to 350 degrees.
2. Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.
3. Bake Part One: Press about two-thirds of the crumble into the bottom of two 4-inch ramekins. Bake for 5 minutes to set the crust (more for a firmer crust).
4. Bake Part Two: Pour the berry filling over the crusts. Sprinkle the remaining crumble on top of each ramekin. Bake for 7-10 more minutes, until the fruit layer is bubbling and the crumbles are golden brown.
5. Live It Up: Cooling for ten minutes is a good idea, but if you told me that it’s just not humanly possible, I would understand. Grab a fork, dive into the juicy, buttery layers, and never look back.

Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette

This dish is a nutritional powerhouse thanks to the inclusion of quinoa and black beans, but it doesn’t stop there—it’s bursting with flavor. Creamy peppers confit, heaps of succulent sweet corn, and a homemade dressing that perfectly captures the essence of elote (Mexican street corn) with its tangy lime, savory cotija cheese, and spicy chili powder. And a shoutout to ALDI for providing everything needed to make this culinary dream a reality, including the freshest summertime produce. Mexican street corn, whether served on the cob (elote) or as kernels in a cup (esquites), is a beloved snack in Mexico, featuring grilled corn slathered in mayo, lime juice, cotija cheese, and chili powder—a delightful treat enjoyed on the go.

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