Ingredients
The following ingredients have 4 Servings
- 4 cups fresh strawberries, sliced in quarters
- 1 cup fresh blueberries
- 2 tsp cornstarch
- 1 Tbsp granulated sugar, optional (I did not use any sugar in the filling, but if you like sweeter fruit filling, feel free to do this)
- 1/2 cup brown sugar
- 1/2 cup quick cooking oats
- 1/3 cup all purpose flour
- 1/4 cup butter, cold and cubed
- 1/2 cup heavy whipping cream
- 1-2 Tbsp powdered sugar
- zest of 1 orange
Instruction
- Preheat oven to 350 degrees.
- Toss strawberries and blueberries with cornstarch (and 1 Tbsp of sugar if using). Set aside.
- Mix brown sugar, oats, and flour in a small bowl. Cut in butter and blend with a pastry cutter until the mixture is crumbly.
- Spoon fruit mixture into 4 small ramekins (about 1 cup of filling per ramekin, give or take). Evenly spread the topping over each one, packing it on.
- Bake for 25-30 minutes, or until topping is golden brown and the fruit is bubbling.
- While the crisps are cooling*, beat the heavy whipping cream with a mixer on high. Once the cream begins to form soft peaks, turn the mixer off and add in powdered sugar and zest. Mix on high until the cream forms stiff peaks.
- Dollop the whipped cream on each crisp and enjoy!
