These individual desserts are perfect for dinner parties!
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total: 45 minutesminutes
Servings: 8servings.
Ingredients
Blackberry Balsamic Filling:
4-5cupsblackberries, rinsed and drained(two 6-ounce containers)
1/2cupwhite, brown, or unrefined sugar
1tablespoonplus 1 teaspoon cornstarch
zest of 1 lemon
2tablespoonsbalsamic vinegar
Rye-Oat Crumble Topping:
3/4cupplus 2 tablespoons rye flour
1/2cupquick oats
1/2cupbrown or unrefined sugar
scant 1/2 teaspoon fine sea or kosher salt
1/4teaspoonblack pepper
1/4teaspooncinnamon
8tablespoonsunsalted butter, cubed and slightly softened
flaky salt and coarse sugar, for sprinkling
Instructions
Position a rack in the center of the oven and preheat to 350º. Place eight 6-8 ounce ramekins on a rimmed baking sheet and set aside.
In a large bowl, toss together the blackberries, sugar, cornstarch, lemon zest, and 2 tablespoons balsamic vinegar. Divide the berries and their juices among the ramekins, and pack them down a bit to make room for the topping.
In another large bowl (or the same one, scraped cleacombine the flour, oats, sugar, salt, pepper and cinnamon. Add the butter and work with your fingertips or a pasty blender until the mixture forms large clumps. Divide the topping among the ramekins, squeezing some into hazelnut-sized chunks. Sprinkle each crisp with a bit of coarse sugar, and a few flecks of flaky salt.
Bake the crisps until the juices are bubbling furiously and the topping is golden, 30-35 minutes. Let cool at least 10 minutes, then serve the crisps warm, topped with ice cream.
Extra crisps can be covered and refrigerated for up to a week, then reheated in a hot oven or toaster oven before serving.
Notes
I baked these crisps in eight 6-ounce ramekins. You can also use 1-cup wide-mouth mason jars, or bake one large crisp in a 9-10" round baking pan, pie pan, or oven-safe skillet.Use regular rye flour here; dark rye flour is coarser and sometimes labeled as "pumpernickel flour."These crisps are wheat-free, but not gluten-free; for a gluten-free version, try this crumble topping.My berries were on the tart side; if yours are ripe and sweet, you may want to decrease the sugar in the filling to 1/4 or 1/3 cup.Serve these warm from the oven with Dreamy Vanilla or Crème Fraîche Ice Cream.Nutritional values are based on one of eight servings.