Triple-Berry Crisps with Almond Streusel

This fresh berry dessert uses an almond streusel. The filling uses crystallized ginger and orange rind for a decidedly tart flavor that contrasts with the sweet topping. At her restaurant Flying Fish, Chef Christine Keff serves the crisps in small skillets, but we tested them in ramekins as well. You can also make a single crisp in a 13 x 9-inch baking dish. For a real treat, serve with ice cream.

Yield:

12 servings (serving size: 1 ramekin)

Ingredients

1. For the Streusel:
2. ===============
3. 3/4 cup all-purpose flour
4. 1/2 cup packed brown sugar
5. 1/2 teaspoon salt
6. 4 1/2 tablespoons chilled butter, cut into small pieces
7. 3/4 cup regular oats
8. 1/3 cup sliced almonds
9. .
10. For the filling:
11. ===============
12. 4 cups blueberries
13. 2 cups blackberries
14. 2 cups raspberries
15. 1/4 cup cornstarch
16. 1/4 cup packed brown sugar
17. 1/2 cup orange juice
18. 3 tablespoons chopped crystallized ginger
19. 2 tablespoons finely grated orange rind

Directions

2. Preheat oven to 350°.
3. To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times.
4. To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup streusel mixture.
5. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Notes

You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.