Having parties is one of my favorite reasons to make dessert. Not that you need a reason to make dessert, but if you did, a party is as good a reason as any. You see, when I don’t have a good reason to bake, like for a party or to bring to someone’s house as a hostess gift, I wind up forcing baked goods on my friends and neighbors and then they accuse me of trying to make them fat.
When I’m not distributing cheesecake and cherry hand pies to my unsuspecting friends like they’re candy on Halloween, I’m figuring out ways to make baked goods that won’t languish on my counter before going to waste. Because unless I’m having a party, I wind up with leftovers. Even if I could eat an entire tarte tatin or flourless chocolate cake doesn’t mean I will.
Okay, actually I’m pretty sure I couldn’t even do that (who wants to confess that they’ve eaten something containing an entire stick of butter?) but my point is, I like making desserts that won’t leave me with a lot of leftovers because, it’s a tough job, but someone has to eat them.
Another instance where I like individually portioned desserts is if I’m cooking dinner for a date or for one friend. If you’re cooking for a date, your date is likely to a) feign fullness from dinner to avoid looking like a dessert-hogging glutton or b) grow rabidly excited for dessert because no one ever makes them homemade desserts. If you chose column B, the last thing you want to is send him or her packing with leftovers – you’ll want to give them a reason to come back, right?
Whether it’s girls night in and you’re trying to avoid polishing off half a pie or it’s date night and your significant other is trying to show restraint by avoiding second helpings a small, sweet dessert is the perfect way to end a meal. These miniature berry crisps are baked in individual ramekins but if you don’t have ramekins, check and see f any of your bowls say “oven safe” on the bottom; some brands are perfectly suitable for high heat.
Mixed Berry Crisp for Two
What You Need:
1 cup mixed berries, fresh or frozen (use any combination of blueberries, raspberries, strawberries and blackberries)
2 tablespoons white sugar
4 tablespoons flour
1 teaspoon fresh lemon juice
2 tablespoons old-fashioned oats
4 tablespoons light packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg (optional)
1/8 teaspoon salt
1 tablespoon chilled, unsalted butter
Preheat oven to 375°F. Combine berries, white sugar, 1 tablespoon flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to two oven-safe bowls or ramekin dishes, at least 8-ounce capacity. Combine remaining flour, oats, brown sugar, cinnamon and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
Bake crisps until berry mixture bubbles thickly and topping is golden brown, about 20 minutes. Let stand 5 minutes before serving. Serve warm or at room temperature – and they’re even better with a big scoop of vanilla ice cream or frozen yogurt.
Note: The berries in this dessert will be tart, so if you want it a little bit sweeter, add sugar to taste until it reaches your liking.Print This Recipe