Individual Berry Crisps

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Cobbled Together

Rated: 5 stars out of 5Rate itRead users' reviews (26)

Cook Time:
35 min
Level:
Easy
Yield:
4 individual crisps

Times:

Prep: 20 min
Inactive Prep: 15 min
Cook: 35 min
Total:: 1 hr 10 min

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Ingredients

12 ounces frozen berries (blueberries or raspberries)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup plus 2 cups crisp topping, recipe follows

Directions

Preheat oven to 350 degrees F.

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.

Crisp Topping:

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

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.

Yield: 4 1/2 cups

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Comments & Reviews

recipe Individual Berry Crisps
BANASHREE Clarksville, MD 07-29-2009
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great summer time berry use
Rated: 5 stars out of 5

I used fresh raspberry instead of frozen. Also, my ramekins were of size 6oz. So, I needed only half of the crisp topping... even though I used 8 ramekins. Saved the other half of crisp topping in the refrigerator with tight cover. I made another batch of 8 ramekins a week later. Was great!! will make it again with all the berries around!Read more
recipe Individual Berry Crisps
Katie Chicago, IL 07-22-2009
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Good with stone fruits, too!
Rated: 5 stars out of 5

I just made these but with nectarines (which are in season) instead of berries and gingersnaps and oatmeal in the topping (no... nuts b/c I didn't have 'em in my kitchen). So. Good. With this though (and peaches) I would add cinnamon to the fruit mixture before baking which would just up the ante I think. I love AB and his recipes ALWAYS work...without fail. Just more proof.Read more
recipe Individual Berry Crisps
Brenda Lakewood, CA 06-11-2009
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YUMMY LITTLE DESERTS!
Rated: 5 stars out of 5

I had just purchased 4 ramekins and had also purchased some blueberries at the farmers market. My husband came home with more... blueberries after work so I decided to find a recipe that would use both and this one fit the bill perfectly! I of course used fresh instead of frozen blueberries and used graham crackers crushed with crushed pecans. My ramekins were only 6 oz. and for me that was the perfect size. I will use a bit less sugar next time but I am also pleased that I have left over topping to make them again this week. That is a nice plus. This was a very easy recipe with lovely results.Read more
recipe Individual Berry Crisps
Stephanie Westerville, OH 05-12-2009
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Yummy, use the right topping for the right fruit
Rated: 5 stars out of 5

These were great. Mine made way too much topping, but I'm just freezing the extra for next time. I made mine with... raspberries and blackberries, so using gingersnaps seemed a bit odd. I used Archway Iced Oatmeal cookies instead, and they were great. I think the gingersnaps would be perfect if you used apples or pears.Read more
recipe Individual Berry Crisps
Mimi Greenville, SC 04-27-2009
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Perfect Every Time
Rated: 5 stars out of 5

I love this recipe. I always keep extra crumb mixture in my freezer so I can just pick up a bag of fruit and have a great... dessert!Read more
recipe Individual Berry Crisps
Carol Delafield, WI 02-02-2009
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Wonderful
Rated: 5 stars out of 5

I followed the directions to the letter with one exception: I used a pastry blender to mix in the butter for the topping. I... used gingersnaps for the crisp topping. I have been making fruit crisps for many years. This was by far the best one I have ever made. I don't know if it's because of the gingersnaps (I usually use oatmeal) or because some of the topping is mixed in with the fruit. Whatever--it's now my favorite fruit crisp recipe. 1/2 recipe made 3-7oz ramekins with left-over topping. Very easy. I served it with a scope of vanilla ice cream. A great dessert. Read more