Individual Berry Crisp from Alton Brown

Recipe by Chef #1162626
READY IN: 55mins
YIELD: 4 1/2 cups


  • 12
    ounces frozen berries (blueberries or raspberries, but any work)
  • 14
    cup sugar
  • 2
    teaspoons cornstarch
  • 2 12
    cups prepared topping (recipe follows)
  • Crisp topping
  • 5
    ounces all-purpose flour (appx 1 cup)
  • 23
    cup sugar
  • 1 12
    1 1/2 cups pecans or 1 1/2 cups almonds
  • 1 12
    cups gingersnaps, crushed
  • 4
    ounces unsalted butter, cubed and chilled


  • 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.