Sometimes you just want a small portion of crisp. For science, of course.
Ingredients
Filling
- 500 g (3 cups) fresh or frozen berries or stone fruit
- 50 g granulated sugar (¼ cup)
- 2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling)
- 10 ml lemon juice (2 teaspoons)
- pinch of salt
- ½ teaspoon vanilla extract (for stone fruit and berry combinations)
Topping
- 45 g old-fashioned rolled oats (½ cup)
- 60 g salted butter, melted (¼ cup)
- 50 g brown sugar (¼ cup)
- 30 g all-purpose flour (¼ cup)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Method
Heat the oven to 180°C (350°F). Grease 4 ramekins.
Toss the filling ingredients together until the fruit is evenly coated. The cornstarch will thicken as it bakes; for a thicker filling you can cook the fruit briefly on the stovetop first.
Stir the topping ingredients together until the mixture is batter-like.
Divide the filling among the ramekins. Spoon the topping evenly over each.
Bake until the topping is golden and the filling is bubbling at the edges, 20–25 minutes. Frozen fruit takes the longer end or a few minutes more.
To serve
Warm, with ice cream or whipped cream.
Notes
- Tested with strawberry-rhubarb and vanilla. Good result.
- Can be made in one cake pan instead; increase the baking time to 30–35 minutes.
- For a full-pan topping, see Crisp topping. It uses cold butter cut into the dry ingredients, which gives a sandier, crisper result than this melted-butter version.