Prep 20 mins
Cook 35 mins
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!:)
- 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
- 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.
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!
I love this recipe! Hopefully I can find the Small Batch Baking cook book. I need to learn how to cook for two not for an army!!
I loved it.. quick and simple..<br/>very quick to prepare and simple.<br/>I did 2 types, one with raspberry and another one with strawberry..<br/>my lessons learned:<br/>do not fill the ramekins more than 2/3 of their capacity,I filled it 3/4... and I had bubbles of raspberry exploding on the oven and all over the ramekin.<br/><br/>if you want it golden crispy, do it on the oven. do no use cooking torch.<br/><br/>once I had one of them out, I tried to put more butter and use the torch... bad idea..i got a soft spot because of the butter and crumbs burned around it.<br/><br/>this recipe is not the typical homemade like our grandmas told us.. but it's quick to fix when you want to change your everyday menu.. and don't want to spend hours on the kitchen.<br/><br/>another option, I put a little of nutmeg. it worked fine.<br/>im going to post my pictures..