1 1/2cupschopped nuts, such as walnuts, pecans, or almonds
1 1/2cupscrushed crackers, gingersnaps, or cereal
8tablepoons(1 stick) unsalted butter, cubed and chilled
Individual Berry Crisps
12ouncesfrozen berries, such as blueberries or raspberries
1/4cupsugar
2teaspoonscornstarch
2 1/2cupscrisp topping (above), divided
Specialized Hardware
4 (7- to 8-ounce) ramekins
ACTIVE TIME: 20minutes
TOTAL TIME: 1hour10minutes
Yield: 4
Procedure
Crisp Topping
Place the flour, sugar, nuts, and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Reserve 2 1/2 cups for berry crisps, store remaining mixture in the refrigerator for up to a week. Use as topping for crisps, cobblers, or grunts. Yield: 4 1/2 cups
Individual Berry Crisps
Heat oven to 350ºF.
Place the frozen berries, sugar, cornstarch, and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7- to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, 30 to 35 minutes. Allow the crisps to cool for 15 minutes before serving.