Jul 6, 2020

Raspberry-Blueberry Crisps

These mini raspberry-blueberry crisps are super easy to make and are the perfect bite-sized desserts for your summer dinner party or barbecue.


Raspberry-Blueberry Crisps




These individual bite-sized berry crisps are the perfect teeny tiny dessert. You can enjoy all of the flavor of a slice of berry crisp with built in portion control. Plus, they are just so cute!

This recipe is made for those who just want a "tiny sliver" of dessert or for those who'd like a taste of everything on the menu. It's also great for those folks who say "no" to dessert and then proceed to take a forkful of yours!

Instead of guarding your dessert or slapping their hand, just hand them one of these mini raspberry-blueberry crisps and a tiny spoon!


Berries for Raspberry-Blueberry Crisps





These raspberry-blueberry crisps are the perfect summer dessert. You get to take advantage of the amazing berries available right now. Plus, you can use ingredients you probably already have in your pantry.

Ingredients you will need to make these bite-sized crisps:


For the fruit, you will need a cup of raspberries and a cup of blueberries. You could also just use only raspberries or blueberries. Although I haven't tried them, blackberries would probably be fine too, but strawberries might be too watery.

You toss the berries with some sugar, lemon zest, lemon juice, vanilla, and a tiny bit of nutmeg.

For the topping, you will need sliced or slivered almonds, some old fashioned (or rolled) oats, some flour, light brown sugar, grated nutmeg, salt, and butter.


Mini Raspberry-Blueberry Crisps




Tips for making this raspberry-blueberry crisp:


First, be sure to toast both the almonds and the oats in the oven. While the oats are pretty easy to keep an eye on, the almonds require close supervision. 

Watch the almonds closely so that they don't burn, especially if they are thinly sliced. 

Second, be sure to combine the topping ingredients until they are just crumbly. The texture you are looking for is that the mixture is still easily sprinkled over the berries. 

Raspberry-Blueberry Crisps with an almond oat crumble




Toasting the topping ingredients:


First, heat the oven to 350 degrees F and, in two separate pie pans, spread out the almonds in one pan and the rolled oats in the other pan. You will need to toast the almonds for about 8 minutes if they are slivered and about 6 minutes if they are thinly sliced.

Next, toast the oats for about 10 minutes, tossing half way through. You will know they are done when they are lightly golden.


More recipe tips: 


Tip #1: I baked these crisps in little 3 1/4 inch by 2 1/4 inch by 3/4 inch oval ramekins. If you don't have them, any shallow oven safe small dish or tart pan will do. The recipe is pretty flexible and the baking time should pretty much remain the same.

Tip #2: You can keep leftovers, individually wrapped, in the refrigerator for up to 3 days. Just bring them back to room temperature, or reheat them in the toaster oven for about 5 minutes at 350 degrees F.

Tip #3: You can make the almond and oatmeal topping a day or two before assembling and baking the crisps. Just keep it in a small bowl in the fridge.



Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!



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Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:

Mini Raspberry-Blueberry Crisps with an almond oat crumble





Raspberry Blueberry Crisps

Print
Raspberry Blueberry Crisps
Yield: 8 servings
Author:
These mini raspberry-blueberry crisps are super easy to make and are the perfect bite-sized desserts for your summer dinner party or barbecue.

Ingredients:

For the Berry Filling
  • 4 1/2 ounces (1 cup) fresh raspberries
  • 5 ounces (1 cup) fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
For the Topping
  • 1/2 ounce (3 tablespoons) sliced or slivered almonds
  • 1 ounce (1/3 cup) old-fashioned rolled oats
  • 2 tablespoons all purpose flour
  • 3 tablespoons packed light brown sugar
  • Pinch of salt
  • 1/4 teaspoon nutmeg
  • 3 tablespoons unsalted butter, chilled and cut into small cubes. 

Instructions:

  1. Heat the oven to 350 degrees F. 
  2. Put the berries in a medium bowl and sprinkle with the sugar, lemon juice, vanilla, and 1/8 teaspoon of the ground nutmeg. 
  3. Stir the berries gently to evenly distribute the ingredients. 
  4. Spread the almonds out in a cake or pie pan and bake for 6 to 8 minutes, stirring halfway through. Cool in the pan on a wire rack.
  5. Spread the oats out in a cake or pie pan and bake for 8 to 10 minutes, stirring halfway through. Cool in the pan on a wire rack. 
  6. Raise the oven temperature to 375 degrees F. 
  7. In the bowl of a food processor, add the flour, brown sugar, salt, and 1/4 teaspoon nutmeg and pulse until combined. Add the almonds and oats and pulse until sandy. 
  8. Add the chilled butter pieces and pulse several times. 
  9. Divide the berry mixture among 8 small oval (3 1/4 inch by 2 1/4 inch by 3/4 inch) oval ramekins. Sprinkle each evenly with the topping. 
  10. Place the ramekins on a baking sheet and bake for 25 to 27 minutes. 
  11. Transfer the ramekins to a wire rack to cool. 
  12. Serve warm or at room temperature, plain, with whipped cream, or ice cream. 
Calories
146.68
Fat (grams)
8.28
Sat. Fat (grams)
3.02
Carbs (grams)
17.16
Fiber (grams)
2.77
Net carbs
14.39
Sugar (grams)
10.00
Protein (grams)
2.54
Sodium (milligrams)
19.13
Cholesterol (grams)
11.44
Berries, crisps
Dessert
American
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Created using The Recipes Generator





Recipe adapted from Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies, 2009.






19 comments:

  1. I'm all for built in portion control because I don't seem to have any self control when it comes to a delicious dessert as this.

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  2. So summery and fresh! Looks delish!

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  3. I am all for crisps. These sound like delicious flavors

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  4. These are so beautiful! I just love the color of them. Plus they're the perfect size for me!

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  5. What a great way to get your berry fix!

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  6. Super cute and tasty! Love the mini portions

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  7. These crisps are perfection! Definitely making them for our next summer gathering!

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  8. Good tip about toasting the nuts. It's the one thing I never try and multitask :) Looks delicious!

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  9. These are super cute! And it looks like you can easily do some of this make ahead and double or triple for a large brunch crowd.

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  10. These crisps look like the ultimate Summer dessert. Beautiful berries always make the best crisps.

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