Individual Blackberry Walnut Crisps

Pin It With Chris daily enjoying his yummy coconut dessert, I thought I would make a little dessert for myself. The blackberries at my store are beautiful and delicious right now, and perfect for summer, so I thought I would highlight them in this simple dessert. I love individual desserts because they are so darn cute, plus they have the added bonus of portion control. (Yes, I need it!) You could do this with virtually any fruit, or at least any berry, but these juicy blackberries were calling my name.

Blackberry Walnut Crisps

 

Individual Blackberry Walnut Crisps

     serves 4

For the filling:

1 1/2 T whole wheat flour

1 1/2 T brown sugar

1/3 tsp ground cinnamon

1/2 tsp vanilla extract

2 1/2 C fresh blackberries, washed

For the top crumbles:

1/2 C chopped walnuts

1/4 C old fashioned oats

1 1/2 T brown sugar

1 1/2 T ground flax seed

1 1/2 T canola oil

1/8 tsp salt

1/2 tsp ground cinnamon

Extra toppings: whipped cream, fresh blackberries

Preheat oven to 350 degrees and spray four 7oz individual ramekins with non-stick spray. Mix the first 4 ingredients together in a bowl, then add the blackberries. Mix to combine and fill ramekins with filling mixture. 

In the same mixing bowl, add the 7 ingredients for the crumble top and mix well to combine. Evenly divide it between the 4 ramekins and pour on top.

Place on a foil-lined baking sheet. Tear a piece of foil off large enough to place over the top of all 4 dishes. Bake for 40 minutes. For the last few minutes, you can remove the top piece of foil and broil the tops if desired. Keep an eye on them!

Remove from heat and let cool for a few minutes. Top with whipped cream and extra blackberries. (And ice cream if you want!)

This sort of reminded me of a blackberry cobbler, but much easier and faster to make. My kitchen smelled divine with the cooking blackberries and cinnamon giving off a warm aroma. Ya know, this might be a fun thing to serve at a fancy brunch too! I know I wouldn't turn it down!

So, what fruit would you use for this yummy, any-time-of-year dessert?

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