Mixed Berry Crisp Cups
Whenever we're trying to be "good" at a restaurant, we order the fruity dessert...with a side of vanilla ice cream (two scoops, please). As nice as they are, we always want a little something more with our berries to make it feel more indulgent. These mini-crisps deliver. While super low on sugar and butter, they make up the difference with a nutty, crumbly crust that adds both richness and a little crunch. Plus, baking in a cupcake pan takes the guesswork out of portion control — so, you go for the ice cream, too.
10 oz mixed berries
Zest of 1/2 a lemon
1/4 cup brown sugar
3 tbsp wheat flour
3 tbsp quick cook oats
1/2 cup pecans, chopped
3 tbsp butter, chilled
Preheat the oven to 350. Put berries into a large mixing bowl. Fresh or frozen will both do, but frozen berries actually work a bit better in this recipe, since they'll crush and combine more easily. Zest lemon over the berries (make sure you wash it first!).
Add two tablespoons of the brown sugar and mix into the berries. Using a wooden spoon, try and smush them a bit as you go. This will give you more of a compote base, helping the crisp hold its shape.
Set berry mixture aside, and get another mixing bowl. Add all the dry ingredients, including remaining sugar, and mix together.
Chop butter into small pieces and add to the bowl. Using a crumbling gesture with your fingers, mix the butter mixture into the dry ingredients. You'll get a sort of wet sand texture at the end. (We dare you not to lick your fingers right now.)
Spoon berries into a lined cupcake pan, filling the cups about halfway — err on the side of slightly less rather than slightly more, or your cups might bubble over.
Sprinkle crumble topping evenly over each cup.
Bake for 15-20 minutes, or until the top is lightly browned and berries begin to bubble up underneath.
Go nuts over this berry good crisp. (Sorry.)
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