Nothing says summer like fresh berries. This recipe is reminiscent of the crisps my Mom prepared each summer but creates individual crisps for ease in serving. Using pecans and coconut in the topping with the oatmeal provides a pleasant crunch. These are easily assembled prior to dinner and placed in the oven to be served when dinner is complete. Adding the vanilla bean ice cream to the warm crisp allows the cream to melt into the dessert.
2 ½ c mixed berries, fresh or frozen (strawberries, blueberries and blackberries)
1 T sugar (optional, if fruit is not sweet enough)
¼ c oatmeal (not quick cooking)
¼ c chopped pecans
¼ c unsweetened coconut flakes
¼ c all purpose flour
¼ c dark brown sugar
pinch kosher salt
3 T butter, chilled
Preheat oven to 350°.
If using fresh berries, wash and clean. Place berries into medium bowl. Cut strawberries into quarters. Add 1 tablespoon of sugar and mix completely. Spray 4 custard cups with cooking oil. Evenly divide berries between custard cups.
Mix together oatmeal, pecans, coconut, flour, brown sugar and salt. Cut butter into small cubes. Add to oatmeal mix and work in with fingertips until incorporated and pea-sized.
Evenly divide the oatmeal mix between the custard cups. Press down topping to pack in as much as possible. Lightly sprinkle cinnamon on top of each dessert.
Place custard cups on a sided baking sheet and place in oven. Bake 30 – 40 minutes until berries are bubbling and topping is browned. Let rest for at least 15 minutes then serve with vanilla bean ice cream or whipped cream.