Mini redcurrant and blackberry crumbles

Deliciously simple crumbles with a load of berries and a hint of summer. 

Mini redcurrant and blackberry crumbles
Serves 4

100 g redcurrants 
100 g blackberries
30 g homemade vanilla sugar (or 30 g sugar mixed with the seeds of 1/4 vanilla pod)
40 g oatmeal
40 g sugar
40 g butter, cold

Preheat the oven to 200 degrees celsius. In a bowl mix together redcurrants, blackberries and vanilla sugar. Add the berry mixture into four small ramekins. In another bowl mix together the crumble dough of oats, sugar and butter. Add on top of the berries in the ramekins. Bake the mini crumbles for about 20 minutes or until golden on top.
Serve hot or at room temperature with sour cream or vanilla ice cream.