Love making these desserts in individual ramekins for a gorgeous presentation and perfect host for your favorite ice cream. I have some deep ramekins , but the standard size is perfect. Fill them up as much as possible as the berries will shrink in the cooking process. Top these desserts with your favorite ice cream. I used Tilamook White Chocolate Raspberry and you will have an easy, make ahead dessert that is sure to please!

Summer flavor right here!

Yield 4 individual servings

for topping:

  • 3/4 cup old fashioned oats
  • 1/2 cup of flour
  • 1/3 cup slivered almonds
  • 1/2 cup firmly packed light brown sugar
  • Dash of kosher salt
  • 1/2+teaspoon cinnamon
  • 1/2 cup unsalted butter, cut into small dice

for filling:

  • 4-5 cups mixture of blueberries and blackberries, washed
  • 1/4 cup sugar
  • 3 tablespoons flour
  • 1/2 lemon squeezed
  • fresh berries for serving (optional)
  • Ice cream for serving

Directions:

Preheat oven to 350 degrees F. In a bowl combine all ingredients for topping. Using your hands work the butter in with the other ingredients until mixture is crumbly and holds together in clumps about the size of a olives. Place topping in fridge while you prepare the filling.

In another mixing bowl, add the berries and remaining ingredients and stir until coated. Line a 9×13 inch baking sheet with sides with parchment. Fill the 4 ramekins with the fruit as full as possible. Remove the topping from fridge and distribute among the 4 ramekins. You can let some of the topping go into the berries. It will deflate in the cooking process.

Bake for 30-35 minutes or until fruit is bubbling and crisp is golden. Allow crisp to rest 10 minutes or so before serving and top with your favorite ice cream and fresh berries. Alternatively you can prepare ahead and reheat for 15 minutes in a 300 degree oven just before serving. Enjoy!