1 Video | Photo: Individual Berry Crisps Recipe
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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By ssmartay
on May 12, 2013
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Made this two nights in a row, both times for guests. The first night, I used mostly strawberries. It was way too sweet! The second night I used blueberries and blackberries. I also used only a few spoonfuls of sugar on the berries (rather than 1/4 cup. It was much better this time! Still, I wasn't blown away. I've had better!
By Rosk
on February 15, 2013
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We followed Alton's recipe to the letter and the berry crisps turned out great. Everyone at the table gave us rave reviews for this wonderful dessert. From other reviewers it sounds like this recipe is adaptable and will work well with other berries and stone fruits.
Our only deviation from the recipe was using 6 ounce ramekins instead of 8 ounce ramekins. However, it only meant having more crisp topping left over.
The combination of blueberries and raspberries melded deliciously with the gingersnaps and walnuts used in the topping. The crisps paired excellently with vanilla ice cream.
By tccbossman_5190107
New York, NY
on February 12, 2013
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This might be my favorite berry dessert of all time and it's so tasty and simple, it might be one of my favorite desserts overall. The first time I made it, I paired it with a crème anglaise and it was magnificent, but simple whipped cream or vanilla ice cream would be just as yummy. I also made a variation with no nuts or cereal, substituting oatmeal and it was very good as well.
Read all 43 reviews