Individual Berry Crisp from Alton Brown

Submitted by Chef #1162626

"Yummy individual crisps as seen on Good Eats, ya' can't go wrong with Alton Brown and this is another hit!"

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 4.5 cups
• Serves: 4

ingredients

• 340.19 g frozen berries (blueberries or raspberries, but any work)
• 59.14 ml sugar
• 9.85 ml cornstarch
• 591.47 ml prepared topping (recipe follows)

• Crisp topping

• 141.74 g all-purpose flour (appx 1 cup)
• 157.80 ml sugar
• 354.88 354.88 ml pecans or 354.88 ml almonds
• 354.88 ml gingersnaps, crushed
• 113.39 g unsalted butter, cubed and chilled

directions

1. Preheat oven to 350 degrees F.
2. 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.
3. Crisp topping.
4. 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.

Reviews

[IHeartBobert]

We loooved this recipe. I used cereal(honey bunches of oats) instead of gingersnaps because that is what I had on hand, and it turned out great!

 

[Julie F]

Really enjoyed this crisp! I've been meaning to make it for a long time and finally took the time to do it. I am so glad I did. I made the topping ahead, so when I put it all together it went really quickly. I doubled the recipe and will keep the berries in the freezer to make it for a quick treat sometime soon. Thanks for sharing!!