Berry Crisp for Two

Berry Crisp for Two from 101 Cooking For TwoA great breakfast (or dessert) treat for the ones you love. Use any berries you have and topped with a crumble top, bake until crispy and you have a great treat.

This is a modified American Test Kitchen recipe but I don’t own the book it’s in (about the only one I don’t own) so I went Googling. The first version had a few spelling errors and I felt some missing ingredients (no link for you) but the second version looked good (In Good Taste).  I combined the two since there were several other differences.

I wanted to start with fresh blueberries since it is the start of blueberry season here.  But I found they were gone after I had already started. So last seasons frozen blueberries were a worthy substitute.

Rating

rating system 4

Really good.

Notes: I had two ramekins just the right size (10 to 12 oz would do). Pyrex Grab It bowls would also work well. Since I used frozen fruit, I increased the corn starch and this worked great. I included it in my recipe. Lastly I skipped the lemon. Every-time I add lemon to something like this, it seems to dominate the taste so I just leave it out.
Add a scoop of ice cream and you have a high end restaurant dessert.
Camera notes: this is the first post with the new Canon T3. I’m very happy with them.

rinse berries

Preheat oven to 375 degrees convection. Prep your berries. I have 2 1/2 cups of frozen blueberries here. After cleaning I had a little over 2 cups. Blackberries or raspberries or any mixture should be fine.

mix suger and corn starch

Combine 1/4 cup white sugar, 2 tsp corn starch (3 t if using frozen fruit is watery) and 1/8 t kosher salt.

mix berries with corn starch mixture

Toss berries gently with sugar mixture.

divide berries into two bowls

Divide the berries into two bowls 8 to 12 oz size.

ingredients for topping

Combine 1/2 c AP flour, 1/3 cup rolled oats (not quick), 1/4 cup brown sugar and 1/4 t cinnamon.

mix the topping

Chop 4 T firm butter into small pieces and “cut” into the topping mix until crumble is formed.

add topping

Divide the topping over the two bowls. It will look too thick but it is fine.

Berry Crisp for Two Bake until top is golden brown. About 25 to 30 minutes. Cool on a rack for 10-15 minutes and serve.

Berry Crisp for Two
 
Prep time
Cook time
Total time
 
A great breakfast (or dessert) treat for the ones you love. Use any berries you have and topped with a crumble top bake until crispy and you have a great treat.
Author:
Recipe type: Sweets
Cuisine: American
Serves: 2 servings
Ingredients
  • 2 cups berries
  • ¼ cup white sugar
  • 2 t corn starch
  • ⅛ t kosher salt
  • ½ cup AP flour
  • ⅓ cup rolled oats (not quick)
  • ¼ cup brown sugar
  • ¼ t cinnamon
  • 4 T butter (unsalted preferred)
Instructions
  1. Preheat oven to 375 degrees convection. Prep your berries. Blackberries or raspberries or any mixture should be fine.
  2. Combine ¼ cup white sugar, 2 tsp corn starch (3 t if using frozen fruit is watery) and ⅛ t kosher salt. Toss berries gently with sugar mixture.
  3. Divide the berries into two bowls 8 to 12 oz size.
  4. Combine ½ c AP flour, ⅓ cup rolled oats (not quick), ¼ cup brown sugar and ¼ t cinnamon. Chop 4 T firm butter into small pieces and “cut” into the topping mix until crumble is formed.
  5. Divide the topping over the two bowls. It will look too thick but it is fine.
  6. Bake until top is golden brown. About 25 to 30 minutes. Cool on a rack for 10-15 minutes and serve.

Updated
September 5 2014

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