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Individual Berry Crisps
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 4
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Software
Crisp Topping
- 1 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 cups chopped nuts, such as walnuts, pecans, or almonds
- 1 1/2 cups crushed crackers, gingersnaps, or cereal
- 8 tablepoons (1 stick) unsalted butter, cubed and chilled
Individual Berry Crisps
- 12 ounces frozen berries, such as blueberries or raspberries
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2 1/2 cups crisp topping (above), divided
Specialized Hardware
- 4 (7- to 8-ounce) ramekins
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
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.
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