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Individual Berry Crisps

Source: Cooking.com
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  4 servings
Incredibly simple to prepare, these little crisps make the most out of very few ingredients.
RECIPE INGREDIENTS
For the Filling:
1/2 cup raspberry jam, with seeds (not sugarless fruit spread)
2 tablespoons all-purpose flour
1 6-ounce  basket raspberries
1 5.6 to 6-ounce basket blackberries
For the Topping:
1/4 cup plus 2 tablespoons all purpose-flour
1/4 cup firmly packed golden brown sugar
2 tablespoons chilled unsalted butter
Vanilla ice cream or whipped cream
DIRECTIONS
FOR THE FILLING:
Preheat oven to 375 degrees F.

Stir raspberry jam and 2 tablespoons flour to blend in medium bowl. Carefully fold in berries. Divide berries among four 6-ounce fluted ramekins or souffle dishes. Place filled dishes on baking sheet.


FOR THE TOPPING:
Stir flour and brown sugar to blend in small bowl. Add butter and blend into flour mixture using fingertips until mixture resembles meal. Sprinkle topping over berries, dividing evenly.


Bake until topping is golden brown and berries bubble thickly at edges, about 30 to 35 minutes. Cool slightly. Serve with vanilla ice cream or whipped cream.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Jam-Filled Desserts: Sticky-Sweet Cookies, Cakes & More
 Berry Bake-Off
Nutrition Facts per Serving
Yield:   4 servings
Calories: 292
Fat. Total: 6g
Fiber: 5g
Carbohydrates, Total: 59g
Sodium: 9mg
% Cal. from Fat: 18%
Cholesterol: 16mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Sheron, CA Reviewed: 09/07/2009
Easy & Yummy!!!
This is so easy to prepare! After I had removed the raspberries from their 6 oz container, I used the container to measure the blackberries. My husband loves these berry crisps! I have made the Individual Berry Crisps a few times. This recipe is a winner.
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