If you like fruit crisp, then this is your thing. They are so easy to put together and taste like heaven. Because they are baked in individual ramekins it makes them easy to put together at the last minute. The crisp topping is already made, so all you have to do is dump some frozen berries into the ramekins, top with the crisp topping, and throw them in the oven. 30 minutes later and you have your own glorious fruit crisp, all to yourself. I make these quite often for David & I. David loves his with cherries, and I make mine with mixed berries.
Adapted from: Alton Brown’s Recipe
12 oz frozen berries (mixed, raspberries, blueberries or cherries)
2-4 tablespoons sugar
2 teaspoons cornstarch or tapioca starch
½ cup plus 2 cups crisp topping, recipe follows
Preheat oven to 350.
Place the frozen berries, sugar, cornstarch, and ½ cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7-8 oz) ramekins. Top each ramekin with ½ cup of the remaining crisp topping.
Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for a few minutes before serving.
5 oz all-purpose flour, approximately 1 cup
2/3 cup sugar (I find natural cane sugar makes a nice fit)
1 ½ cups chopped nuts such as walnuts, pecans, or almonds (I used pecans and almonds this time)
1 ½ cups crushed gingersnaps
4 oz unsalted butter, cubed and chilled
Place the flour, sugar, nuts and cookie crumbs into a large mixing bowl and combine. Work the butter into the dry ingredients with your fingers until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers, or grunts.