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Individual Berry Crisps: Submitted by: Robert Losee | Date Added: 6 Feb 2012
Listed in: Sweets

12 ounces frozen berries (blueberries or raspberries)
cup sugar
2 teaspoons cornstarch
cup plus 2 cups crisp topping, recipe follows

5 ounces all-purpose flour, approximately 1 cup
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
4 ounces unsalted butter, cubed and chilled

Cooking Instructions

1) Preheat oven to 350 degrees F.

2) 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 for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

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. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.

Based on an Alton Brown recipe.

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