Ingredients
- FOR THE TOPPING:
- Ingredients
- 3/4 cup whole wheat (or all purpose) flour
- 1/2 cup old fashioned oats
- 1/2 cup pecans, toasted and chopped
- 1/2 cup light brown sugar, packed
- 1/4 cup white sugar
- 1/4 tsp. kosher salt
- 1 stick unsalted butter, chilled and cut into cubes
- FOR THE FILLING:
- adapted from Individual Berry Crisps by Alton Brown
- Note: If you’re using frozen berries, thaw and drain them before you mix them together for the filling.
- 12 oz. fresh or frozen blackberries
- 12 oz. fresh or frozen blueberries
- 1/2 cup agave nectar (or 1/2 cup white sugar)
- 1 Tbsp. cornstarch (if using agave nectar, add an additional teaspoon of cornstarch)
- 1/2 cup crisp topping
Preparation
Step 1
1. Preheat the oven to 350 degrees. Prepare six individual 8 oz. ramekins (a 9×9 inch pan should work, if you don’t have ramekins) by spacing them evenly on a sheet pan that has been covered with parchment paper.
2. Make the topping: Combine the flour, oats, pecans, brown sugar, white sugar, and salt in a large mixing bowl. Once thoroughly mixed, add cubed butter and work the mixture with your fingers until it becomes a crumbly mixture that holds together if you squeeze it together in your hand. Refrigerate until ready to use.
3. Make the filling: In a second mixing bowl, stir berries, agave nectar (or sugar), cornstarch, and 1/2 cup of the crisp topping together until thoroughly combined.
4. Divide the berry mixture evenly between six ramekins and top each with roughly half a cup of the crisp topping. Bake for 40-45 minutes, or until the topping is browned and the fruit is bubbling. Cool for at least 15 minutes and serve.