Individual mixed berry crisps
Dessert made in individual ramekins makes portion control a breeze. These crisps use frozen berries, ideal for year-round cravings, but you can certainly use fresh ones when they're sweet and in season. But we don’t recommend using strawberries in the berry mix for this crisp since they’re too wet, making these crisps on the soggy side. You can still use a large bag of frozen mixed berries—there’s no need even to thaw them—but pick the strawberries out and save them for another use. Instant tapioca is often used for puddings, but here it helps thicken the filling mixture and contributes a slightly sweet flavour.
Unsweetened frozen mixed berries
2 cup(s), do not use strawberries
2½ tbsp(s), granulated
2 tsp(s), instant-variety
Uncooked old-fashioned rolled oats
3 tbsp(s), do not use quick-cooking or steel-cut oats
Packed brown sugar
2 tbsp(s), dark-variety
- Position rack in center of oven. Preheat oven to 350°F. Coat four small ramekins with cooking spray.
- In a large bowl, combine berries, granulated sugar and tapioca; evenly divide among ramekins.
- Add remaining ingredients to same bowl and stir until crumbly (should resemble corn meal); evenly divide this mixture over fruit filling. Bake until browned and bubbling, about 30 minutes. Cool for 5 minutes before serving.
- Serving size: 1 crisp