This quick and delicious Mixed Berry Crisp is a terrific ending to any meal. The warm berries coupled with the crisp slightly spicy topping (use gingersnaps!) makes for a wonderful fall dessert.
You can use whatever berries you like, I used a blueberry, blackberry, raspberry mix. To add a little extra flavor I mixed a few tablespoons of orange liqueur in with the berries before baking. My dad helped me out by chopping the nuts and grinding up the gingersnaps! Thanks, Dad! Here is how you can make your own Berry Crisp:
You can find the whole recipe here. Start by placing 4 ramekins on a baking sheet and set aside. Preheat oven to 350 degrees.
To make the Crisp topping stir together the flour, sugar, chopped nuts and crushed gingersnaps (crush the cookies quickly in a food processor) in a bowl until combined.
Work the butter into the dry ingredients until it becomes crumbly and kind of sandy. Set the Crisp Topping aside. In a medium mixing bowl, stir together the frozen berries, sugar, cornstarch, 1/2 cup of the crisp topping and 2 or 3 tablespoon of orange liqueur (if using).
Divide the mixture evenly between the four ramekins. Top each of the ramekins with approximately 1/2 cup of the remaining crisp (You will probably had some topping left over. Just store in a ziplock baggie in the freezer to use later). Place the ramekins on the sheet pan and bake in the oven for 30-35 minutes until browned and bubbling. Allow to cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a real treat!