Ingredients

• 12 ounces frozen berries (blueberries or raspberries, but any work)
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 2 1/2 cups prepared topping (recipe follows)
• 5 ounces all-purpose flour (appx 1 cup)
• 2/3 cup sugar
• 1 1/2 cups pecans or 1 1/2 cups almonds
• 1 1/2 cups gingersnaps, crushed
• 4 ounces unsalted butter, cubed and chilled

Instructions

1. Preheat oven to 350 degrees F.

2. Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving.

3. Crisp topping.

4. Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.