Heat the oven to 350 degrees F.
Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
Yield: about 3 cups
Recipe courtesy of Alton Brown, 2010