Individual Berry Crisps

Photo: Anne Fassnacht

Summer has no shortage of events that require dessert. Baby showers, wedding showers, picnics, barbecues... Even a warm night is a good enough reason to make the family a special treat.

A nice summer berry crisp is my favorite treat when the berries start showing up at the market. What makes this dessert even better is individual portions. It's the same effort as a large crisp (so practically none), and the bonus is you look like you slaved over these little desserts when you serve them.Have you noticed that all things seem to be cuter in mini form? There is no denying that the ooh's and aah's are greater when everyone gets their own perfect dessert.

All you have to do is follow a traditional crisp recipe, place portions in small mason jars, ramekins, or any other oven safe container and bake, top with a cookie, ice cream, and a sprig of mint. It can all be done in under 2 hours.

Photo: Anne Fassnacht

You can use this recipe all summer long and even extend it into fall during apple season. The ginger cookie topping in place of the traditional crisp topping of sugar, butter, and flour adds a nice flavor to any berry. You can also experiment with other cookies like lemon, coconut or vanilla.

Some great ideas for these cute desserts:* Use at a baby shower—pick a pink or red berry for a girl or a blue or purple berry for a boy

• Cook the crisps in ramekins that are the bride's colors for a fun twist at a bridal shower
• Write everyone's name on the mason jar and use as place settings—top with ice cream at dessert time

Berry Crisp with gingersnap topping
Makes 12 4-ounce desserts

Filling
8 cups of fruit (if using strawberries, hull and half berries if large)
1/2 cup sugar
1/2 cup brown sugar
2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon cold butter

Topping
8 ounces gingersnaps
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 cup cold butter, cut into
8 pieces
1/4 teaspoon ground ginger

Photo: Anne Fassnacht

Preheat oven to 375 degrees.

In a large bowl, mix fruit, sugars, lemon juice, and cornstarch.

Fill each baking dish to the top with filling. Cut the tablespoon of butter into equal pieces and place one piece in each baking dish.

Place gingersnaps in a food processor and pulse until breadcrumb consistency. Add flour, sugars, and butter to the cookies and pulse until butter is pea sized.

Put a generous amount of topping on each dessert, save leftover crumble.Put all desserts on a rimmed baking sheet.

Put a small amount of water on baking sheet (this will keep any drips from burning while the dessert cooks). Bake at 375 for 40-45 minutes.When ready to serve, top with leftover cookie crumble, ice cream. Garnish with a full cookie and mint.

Photo: Anne Fassnacht