He requested this dish, but insisted it be served with vanilla bean ice cream. That is a compromise in my mind, and one I agreed with! Another bonus of this dessert? I typically have all of this stuff on hand... and I bet you bakers do too!
This was, by far, the most simple recipe that I have ever followed and yet the results tasted like I had worked on it all weekend! It's rich in berry flavor, but not too sweet.
Individual Triple Berry Crisps
Serves: Four (4)
Ingredients:
12 Ounces frozen berries (I used strawberries, raspberries, and blueberries)
1/4 Cup Sugar or Truvia
2 Teaspoons cornstarch
1/2 Cup crisp topping to mix in with berries, recipe follows
2+ Cups additional crisp topping for the tops of ramekins, recipe follows
Crisp Topping:
5 ounces all-purpose flour, approximately 1 cup
2/3 cup sugar or Truvia1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds (optional)
1 1/2 cups graham cracker crumbs
6 ounces unsalted butter, cubed and chilled
Directions:
Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
Assembling the berry crisps:
Preheat oven to 350 degrees F.
Divide the mixture evenly between 4 (7 to 8-ounce) ramekins.
Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned.
Now... devour it.
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