Ingredients
- 6 tablespoons plus 1/2 cup granulated sugar
- 6 tablespoons flour
- 1/4 cup rolled oats
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts
- 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- 2 teaspoons brandy
- 4 cups huckleberries or blueberries
- 2 tablespoons cornstarch
Preparation
Step 1
1. Heat oven to 350°F. Place four 6-ounce ceramic ramekins on a parchment paper-lined baking sheet.
2. In a medium bowl, combine 6 tablespoons granulated sugar, flour, oats, brown sugar, walnuts, lemon zest, 1/4 teaspoon of the vanilla, 1/4 teaspoon of the salt, and cinnamon. Using your fingers, work the butter into the flour mixture until crumbly; transfer the topping to the freezer to chill for 30 minutes.
3. In a large bowl, stir together the remaining granulated sugar, salt, and vanilla, along with the lemon juice, brandy, huckleberries, and cornstarch. Divide the berry mixture between the ramekins. Mound some of the topping over each ramekin and bake until the berries are bubbly and the topping is browned, 35 to 40 minutes. Top each crisp with a dollop of crème fraîche or ice cream and serve.