INDIVIDUAL PEACH & BLUEBERRY CRISPS

INDIVIDUAL PEACH & BLUEBERRY CRISPS image

Yield 4 crisps

Number Of Ingredients 16

For the filling:
1 1/2 cup blueberries
2 ripe peaches, cut into medium dice
1/4 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
Pinch salt
2 tablespoons lemon juice (about half a lemon)
For the crisp topping:
1/2 cup brown sugar
1/2 cup rolled ("old-fashioned") oats
1/4 cup all purpose flour
1/2 stick cold butter, cut into small pieces.
Pinch fine sea salt
Vanilla Ice Cream

Steps:

1. Preheat the oven to 375 degrees. Butter four ramekens and set aside. 2. Mix together the blueberries, peaches, sugar, cornstarch, cardamom, ginger, salt and lemon juice. Mix will and pour into the prepared ramekins. 3. To make the crisp topping, mix together the brown sugar, oats, flour and salt. Using the pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly. 4. Sprinkle topping evenly over fruit. 5. Bake on a parchment-lined sheet tray until the filling is bubbly and top is brown, about 30 minutes. Serve warm or at room temperature iwth ice cream.