Berry Crisps With Streusel
Adapted slightly from Alton Brown
4 - 8 ounce servings
Berries:
12 ounces frozen berries, blueberries or raspberries
1/4 cup sugar
2 teaspoons cornstarch (optional)
Streusel:
4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, toasted and chopped
3 ounces unsalted butter, room temperature
Note: I used mixed berries: strawberries, blueberries and Raspberries, eliminated cornstarch, used cinnamon, and only 2 ounces butter.
Heat the oven to 350 degrees F.
Make the streusel topping: Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated as the streusel.
Combine the frozen berries, sugar, cornstarch (if using) and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs or ramekins.
Top each dish with 1/2 cup of the streusel topping.
Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
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