Nothing better then warm fresh fruit!
Total: 60 min
Cook: 35 min
Yields: 6 servings
2 cups fresh berries (blueberries, raspberries & strawberries)
1/2 cup sugar
2 1/2 teaspoons cornstarch
1 1/4 cups all-purpose flour
1/3 cup rolled oats
1/2 cup brown sugar
1/4 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
Pinch kosher salt
1-2 tablespoons cold water
Preheat oven to 350 degrees F.
For the filling:
Place the fresh berries, sugar, cornstarch into a medium mixing bowl and stir to combine.
Divide the mixture evenly between 6 (7 to 8-ounce) ramekins.
For the crisp topping:
Combine all of the ingredients in a food processor except the water.
Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
Top each ramekin with the crisp topping divided evenly between all ramekins. I love a ton of crisp topping, so load them up!
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.
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