Recipe by dmac085
I just bought a cookbook "Small Batch Baking" and this was the second thing I tried. My ramekins are 7 oz each. I used frozen raspberries because that's what I had, even though the recipe calls for mixed berries I think any frozen fruit could be subbed. If you think your berries are tart adjust sugar to your tastes. This is also super easy to double or triple. I'm single and just don't need a bunch of leftover dessert sitting around trying to get my attention!:)
Top Review by datadoll
I prepared this for dessert tonight. Hubby and I both really enjoyed it. I saved it in my recipe book because it was just right for two. It looked so good I doubled it and have leftovers for tomorrow. = )Very good, very easy!
- 1 cup mixed berry
- 1 -1 1⁄2 tablespoon sugar
- 2 teaspoons all-purpose flour
- 1⁄2 teaspoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon unsalted butter, cold, cut into pieces
- 2 tablespoons rolled oats
- 3 tablespoons pecans, toasted chopped
Directions See How It's Made
- Preheat oven to 375 degrees. Two 7 oz up to 1 c capacity ramekins.
- For the filling, toss all ingredients together and split between the two ramekins.
- For the topping mix flour and brown sugar in a bowl. Add butter, cut into small pieces, and toss to coat. Mix with fingers until crumbly. Mix in the oats and the nuts. Divide evenly over the berries. Gently press to make sure none of the topping slides off.
- Place both ramekins on a baking sheet. Place in the preheated oven and bake about 20 minutes or until top is golden and crisp.
- Let sit for 15 minutes to cool.
- Serve with whipped cream or ice cream.