Raspberry-Blueberry Crisps

These mini raspberry-blueberry crisps are super easy to make and are the perfect bite-sized desserts for your summer dinner party or barbecue.

These individual bite-sized berry crisps are the perfect teeny tiny dessert. You can enjoy all of the flavor of a slice of berry crisp with built in portion control. Plus, they are just so cute!

This recipe is made for those who just want a "tiny sliver" of dessert or for those who'd like a taste of everything on the menu. It's also great for those folks who say "no" to dessert and then proceed to take a forkful of yours!

Instead of guarding your dessert or slapping their hand, just hand them one of these mini raspberry-blueberry crisps and a tiny spoon!

These raspberry-blueberry crisps are the perfect summer dessert. You get to take advantage of the amazing berries available right now. Plus, you can use ingredients you probably already have in your pantry.

Ingredients you will need to make these bite-sized crisps:

For the fruit, you will need a cup of raspberries and a cup of blueberries. You could also just use only raspberries or blueberries. Although I haven't tried them, blackberries would probably be fine too, but strawberries might be too watery.

You toss the berries with some sugar, lemon zest, lemon juice, vanilla, and a tiny bit of nutmeg.

For the topping, you will need sliced or slivered almonds, some old fashioned (or rolled) oats, some flour, light brown sugar, grated nutmeg, salt, and butter.

Tips for making this raspberry-blueberry crisp:

First, be sure to toast both the almonds and the oats in the oven. While the oats are pretty easy to keep an eye on, the almonds require close supervision. 

Watch the almonds closely so that they don't burn, especially if they are thinly sliced. 

Second, be sure to combine the topping ingredients until they are just crumbly. The texture you are looking for is that the mixture is still easily sprinkled over the berries. 

Toasting the topping ingredients:

First, heat the oven to 350 degrees F and, in two separate pie pans, spread out the almonds in one pan and the rolled oats in the other pan. You will need to toast the almonds for about 8 minutes if they are slivered and about 6 minutes if they are thinly sliced.

Next, toast the oats for about 10 minutes, tossing half way through. You will know they are done when they are lightly golden.

More recipe tips: 

Tip #1: I baked these crisps in little 3 1/4 inch by 2 1/4 inch by 3/4 inch oval ramekins. If you don't have them, any shallow oven safe small dish or tart pan will do. The recipe is pretty flexible and the baking time should pretty much remain the same.

Tip #2: You can keep leftovers, individually wrapped, in the refrigerator for up to 3 days. Just bring them back to room temperature, or reheat them in the toaster oven for about 5 minutes at 350 degrees F.

Tip #3: You can make the almond and oatmeal topping a day or two before assembling and baking the crisps. Just keep it in a small bowl in the fridge.



Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear's Wife 
• Tropical Icebox Cake from A Kitchen Hoor's Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D's Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy's Recipes and Writings

No Bake Treats:

• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen's Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S'mores Creme Brulee from Jolene's Recipe Journal
• Mini Cherry Pies from Our Sutton Place

Raspberry Blueberry Crisps

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Yield: 8 servings

Author: Karen Kerr

These mini raspberry-blueberry crisps are super easy to make and are the perfect bite-sized desserts for your summer dinner party or barbecue.

Ingredients:

For the Berry Filling

• 4 1/2 ounces (1 cup) fresh raspberries
• 5 ounces (1 cup) fresh blueberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon nutmeg

For the Topping

• 1/2 ounce (3 tablespoons) sliced or slivered almonds
• 1 ounce (1/3 cup) old-fashioned rolled oats
• 2 tablespoons all purpose flour
• 3 tablespoons packed light brown sugar
• Pinch of salt
• 1/4 teaspoon nutmeg
• 3 tablespoons unsalted butter, chilled and cut into small cubes. 

Instructions:

1. Heat the oven to 350 degrees F. 
2. Put the berries in a medium bowl and sprinkle with the sugar, lemon juice, vanilla, and 1/8 teaspoon of the ground nutmeg. 
3. Stir the berries gently to evenly distribute the ingredients. 
4. Spread the almonds out in a cake or pie pan and bake for 6 to 8 minutes, stirring halfway through. Cool in the pan on a wire rack.
5. Spread the oats out in a cake or pie pan and bake for 8 to 10 minutes, stirring halfway through. Cool in the pan on a wire rack. 
6. Raise the oven temperature to 375 degrees F. 
7. In the bowl of a food processor, add the flour, brown sugar, salt, and 1/4 teaspoon nutmeg and pulse until combined. Add the almonds and oats and pulse until sandy. 
8. Add the chilled butter pieces and pulse several times. 
9. Divide the berry mixture among 8 small oval (3 1/4 inch by 2 1/4 inch by 3/4 inch) oval ramekins. Sprinkle each evenly with the topping. 
10. Place the ramekins on a baking sheet and bake for 25 to 27 minutes. 
11. Transfer the ramekins to a wire rack to cool. 
12. Serve warm or at room temperature, plain, with whipped cream, or ice cream. 

Calories
146.68

Fat (grams)
8.28

Sat. Fat (grams)
3.02

Carbs (grams)
17.16

Fiber (grams)
2.77

Net carbs
14.39

Sugar (grams)
10.00

Protein (grams)
2.54

Sodium (milligrams)
19.13

Cholesterol (grams)
11.44

https://www.karenskitchenstories.com/2020/07/raspberry-blueberry-crisps.html

Karen's Kitchen Stories

Berries, crisps

Dessert

American

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Created using The Recipes Generator

Recipe adapted from Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies, 2009.