Individual Berry Crisps


2 Servings

I've seen versions of this everywhere.

Prep time15 minutes
Recipe TypesBreakfast


Dessert for Breakfast


1 1⁄4cberries (Can use a mix. I will use 1 c. blueberries to 1/4 c. partridge berries)
1tgranulated sugar
1⁄4clarge flake oatmeal (not instant)
1⁄4cflour - all purpose
1⁄4cbrown sugar
3Tcold butter, cubed


Combine the berries, granulated sugar and cornstarch in a bowl. I've used frozen or fresh, doesn't matter. If frozen, do it early so that the berries have a chance to defrost some.

Combine flour, oatmeal, brown sugar and cinnamon. Cube the cold butter and then add to the dry ingredients. Work it with your fingers until it's all combined. It will stick together a little.

Divide the berries among the appropriate number of 250 ml (1 cup) ramekins. I spray with non-stick first.

Spoon the brown sugar combo over the berries. It will be heaping but that's okay.

Bake in a 350 degree oven for about 30 minutes. Let it sit for about 5-10 minutes before serving. This will also keep warm well.


Great way to use all those berries sitting in your freezer. I also use frozen strawberries (1 cup) and add blueberries (1/4 cup). Partridge berries are like a lingonberry. Picked in the fall through winter, it gets sweeter with each frost. Has even been picked when the snow melts. You could substitute cranberries as it tends to be a little tart.

I'll serve this on a rectangular plate with fruit on the side and a dollop of vanilla yogurt on the top of the crisp. I love this recipe because when I've only got one room staying with me, I don't need to bake anything that morning. Repeats request it often!

You can make this gluten-free by sub. gluten free oatmeal, flour alternative. I've even made it vegan friendly by using margarine (ugh) and it's a little different consistency but still good.