I love pies, crisps, crumbles, and cobblers. In fact, I love them a little too much because they don't last very long around here. We won't even discuss the brief lifespan of the last cherry pie I bought.
Fortunately, I have found a way to continue enjoying crisps without overindulging. I make the crisp mix, put it in a container in the fridge, and then I use what I need to make my husband and I each one 1/2 cup serving of dessert. Not only does it keep us both from going back for seconds, but it also means that our dessert is always freshly baked. Truly a win-win situation.
Another bonus with this recipe is that there isn't any sugar in with the fruit so the only sugar present comes from the crumb mix. I know many people do sweeten their fruit, but I personally don't find it necessary and I would even go so far as to say that I prefer mine unsweetened.
Individual Berry Crisps
Yield: 6-4 oz crisps
1/2 cup flour
1/2 cup granulated sugar
1/4 tsp salt
1/2 tsp cinnamon
3 tbsp butter, diced
2 3/4 cups fruit (e.g. mixed berries, cubed peaches, cubed nectarines, etc.)
- Mix together flour, sugar, salt, and cinnamon.
- Rub butter into the flour mixture until the texture is that of coarse meal.
- You can either store this in the fridge to be used as needed or you can use it all immediately.
- When you are ready to bake crisps, preheat oven to 375.
- Butter 4 oz ramekins and fill with fruit, leaving a little bit of space for the topping.
- Spoon about 1/6th of the crumb mixture into each ramekin and pack it in lightly.
- Place in oven on top of a cookie sheet so that any fruit leaking over doesn't fall onto the bottom of your oven and bake for approximately 20 minutes.
- Let cool and serve warm or at room temperature.