A classic summer dessert, these perfectly portioned berry crisp are filled with juicy berries and topped with a crispy oatmeal crumble.
Aren’t small desserts just the cutest?! There is something about getting a little dish all to yourself that really can elevate even a simple dessert. Somehow it makes it feel more special, like when you order dessert at a restaurant and get it all to yourself.
Toby and I have always loved cuddling up together with personal desserts on date night. When we first started dating we would often go out to a nice dinner, and then stop at the grocery store on our way back to his house. We would each pick out a miniature cheesecake from the bakery section and then eat them while we watched movies and talked into the night. Once we even left his house at midnight for a cheesecake run when a craving hit.
We haven’t gone on any late night cheesecake trips lately, and if we wanted mini cheesecakes I would make these, but I still love cuddling up on the couch with our desserts together. It will always bring back special memories from our first year together. For our date night dessert this week I made us each our own individual berry crisp. Oatmeal and frozen berries are pantry staples for us so it was easy to throw these into the oven after dinner. The ramekins keep your portion in check, and the bright berry flavor is perfect for summer! Top with ice cream while they are still warm and this crisp will beat any grocery store cheesecake!
- 2 cups frozen mixed berries
- 2 tablespoons sugar
- 2 teaspoons flour
- 1 teaspoon lemon zest
- ½ cup rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- Preheat oven to 350 degrees. In a mixing bowl combine berries, sugar, flour, and lemon zest. Stir to completely coat berries in the flour and sugar mixture. Divide berry mixture between two ramekins.
- In the same mixing bowl, combine oats, brown sugar, and butter. Cut the butter into the oats with a fork until evenly distributed.
- Crumble half of the oat mixture over the berries in each ramekin. Bake for 30 minutes or until the juices from the berries start to bubble.