Triple Berry Crisps

Triple Berry Crisps from Tartelette

Makes enough for 6

Filling:

2 cups blueberries

1 cup blackberries

1 cup raspberries

2 tablespoons cornstarch

2 tablespoons packed brown sugar

1/4 cup orange juice

1 tablespoon chopped crystallized ginger

1 tablespoon finely grated lemon rind

Cooking spray      

Streusel Topping:

1/2 cup all-purpose flour (or same amount in millet flour or brown rice flour)

1/2 cup packed brown sugar

¼ teaspoon salt

2 1/2 tablespoons chilled unsalted butter, cut into small pieces

1/3 cup ground almonds

Prepare the streusel topping:
Place flour, brown sugar, and salt in a food processor and pulse just to combine.

Add chilled butter and pulse a few times until mixture resembles coarse meal.

Add the almonds and pulse a couple of time. Sprinkle over berry filling; bake according to recipe above. (you can do this step completely by hand if desired)

Prepare the filling:

Preheat oven to 350° and position a rack in the middle.

I a medium bowl, combine blueberries and next 7 ingredients (blueberries through lemon rind).

Spoon 1/2 cup filling into ramekins or small skillets coated with cooking spray. Top each with the streusel.

Place ramekins on a baking sheet and bake for 20-25 minutes. Serve warm or at room temp.

You can also bake this crisp in a 13x9-inch baking dish (add about 5 to 10 minutes baking time)