Mixed Berry Crisp

Pic_8_finish

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!) make 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!

Pic_1_dadchopnuts

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

Pic_2_dadchopsnaps

(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.

Pic_4_toppingfinish

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).

Pic_5_berriesmix

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.

Pic_6_orangeliqu

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.

Pic_7_outofoven

Allow to cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a real treat!