Individual Berry Crisps Recipes

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

BERRY CRISPS WITH STREUSEL

Steps:

• Heat the oven to 350 degrees F.
• Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
• Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
• Yield: about 3 cups

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

INDIVIDUAL BERRY CRISP FROM ALTON BROWN

Steps:

• 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 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving.
• Crisp topping.
• Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.

INDIVIDUAL MIXED BERRY AIR FRYER CRISPS

Steps:

• Butter four 6-ounce ramekins and place remaining butter in a medium mixing bowl; set aside.
• Combine blueberries, raspberries, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl. Stir to coat berries with dry ingredients; divide evenly in the prepared ramekins.
• Add remaining 3 tablespoons flour, 2 tablespoons sugar, and 1/4 teaspoon salt to the butter in the mixing bowl Add oats and cinnamon. Cut dry ingredients into the butter with a fork until crumbs are pea-sized. Stir in walnuts. Divide topping evenly among the ramekins.
• Place ramekins in the basket of a 5.3-quart air fryer and air fry at 350 degrees F (175 degrees C) until browned and bubble, 13 to 15 minutes. Be sure to monitor for browning, as they cook quickly!
• Carefully remove ramekins with tongs and place on a rack to cool for about 15 minutes before serving.