Individual dessert crisps using the fresh berries of summer.
Raspberry-Gooseberry Mini Crisps
By Sue Lau | Palatable Pastime
I’ll be keeping this one short and sweet today since the only reason I have one going up on the blog is because of the holiday this week. It’s pretty easy to do so there’s not much to gab on and on about. If you do have questions, contact me. I’m not hard to find. Or drop me a line on Facebook.
This recipe is essentially like my blackberry crisp, except the sugar has been upped because gooseberries are a bit more tart than blackberries. If you don’t have fresh gooseberries sometimes you can find them frozen. If you are using another berry instead I advise you to defer to the blackberry crisp recipe so it won’t come out too sweet.
You can make this in ramekins or in a pie plate- won’t make any difference except for having individual portions or not.
I love making crisps all summer long because they are so quick to put together. Try this recipe and see for yourself!
Raspberry-Gooseberry Mini-Crisps
Ingredients:
- 12 ounces fresh raspberries
- 1 pint fresh gooseberries, stems removed
- 1/2 teaspoon vanilla
- 5 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- pinch salt
- 4 tablespoons cold butter
Method:
- Preheat oven to 375°F.
- Rinse berries and drain, then toss with vanilla.
- Stir together the sugar, flour and cinnamon and toss with berries to coat.
- Place mix into 6 oven-proof ramekins.
- Stir together the topping: flour, oats, brown sugar, salt and cinnamon; then work the butter in until it is crumbly and sprinkle over the top of the berries.
- Bake 30-35 minutes or until browned and bubbly.
- Serve warm with ice cream.
From the kitchen of palatablepastime.com
