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Individual Berry Crisp Recipe

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This recipe for Individual Berry Crisp, by , is from Witt and 1/2 Witt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri

Category:
Category:
 


Ingredients:  
Ingredients:  
12 ounces frozen berries
cup sugar
2 tsp. cornstarch
cup plus 2 cups crisp topping

Directions:
Directions:
Preheat oven to 350
Place the frozen berries, sugar, cornstarch, and cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 ot 8 ounce) ramekins. Top each ramekin with 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 45 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving. They are great with ice cream, whipped cream, or vanilla yogurt.
 

Crisp Topping


Ingredients:  
Ingredients:  
5 ounces all purpose flour, about 1 cup
⅔ cup sugar
1 cups chopped nuts such as; walnuts, pecans, or almonds (I use toasted)
1 cups crushed crackers, gingersnaps, or cereal (I use graham crackers and plain granola it is fun to mix it up)
4 ounces butter, cubed and chilled

Directions:
Directions:
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 is is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
Yield 4 cups

Number Of Servings:
Number Of Servings:
4

 

 

 

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