Homemade with love: Berry Crisp.
4 one-cup sized ramekins (you can use a bit bigger or smaller)
1/3 c. brown sugar
2/3 cup whole wheat pastry flour, divided
2/3 cup whole rolled oats
1/4 tsp. cinnamon
1/2 c. butter, chilled and cut into 8 tablespoons
1 pound of berries (mix blackberries, blueberries, raspberries, strawberries), frozen or fresh
2 tablespoons flour
Sprinkle of white sugar
Heat oven to 180C. Mix the berries (no need to thaw if frozen) with 2 tablespoons flour and a sprinkle of white sugar, if desired. Divide evenly between the ramekins. Place remaining flour, oats, 1/3 cup brown sugar, cinnamon, and butter pieces in a bowl and use a fork or pastry mixer to combine (leave it crumbly/clumpy). Divide the topping between the ramekins, spreading over fruit. Place ramekins on a baking sheet and cook for 25-30 minutes (adding about 5 minutes if starting with frozen berries), until the edges are bubbling and the topping is browned.
Serves four. And: enjoy!