Individual berry crisps
35
20
4
Easy
- 340g frozen berries (blueberries or raspberries)
- Crisp Topping:
- 50g sugar
- 2 tsp cornstarch
- 100g plus 200g crisp topping, recipe follows
Preheat oven to 180C/Gas 4.
Place the frozen berries, sugar, cornstarch and 50g 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 50g 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.
140g all-purpose flour
2/3 cup sugar
150g chopped nuts such as; walnuts, pecans, or almonds
150g crushed crackers, gingersnaps or cereal
115g 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: 450g
Place the frozen berries, sugar, cornstarch and 50g 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 50g 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.
140g all-purpose flour
2/3 cup sugar
150g chopped nuts such as; walnuts, pecans, or almonds
150g crushed crackers, gingersnaps or cereal
115g 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: 450g
