Okay, so this is by far one of my favorite recipes. I mean, it’s easy and you can probably do it right now since all the ingredients are already in your pantry. I bet you five bucks that you have them in your pantry RIGHT NOW.
My inspiration for this recipe was to find something sweet, but not overwhelmingly sweet, easy to do, and portion-conscious. To accomplish this, I cut on sugar and butter and used small ceramic molds to bake individual bundles of joy.
Below is the recipe.
Ingredients:
Filling – 
- 5 ceramic, oven safe ramekins
- 1 bag of mixed frozen berries
- 1/3 to 1/2 cup sugar
- 1/4 cup flour
- 1 tablespoon lemon juice
- 1/2 tablespoon cinnamon
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of salt
- Cooking spray
Crust –
- 2 tablespoons of cold butter cut into thin slices (follow the measurements on your butter stick)
- 1 1/2 cups of flour
- 1 tablespoon of sugar
- 1 1/2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of milk (I used 1%)
Instructions:
- Spray all 5 ramekins with cooking sprayand put aside.
- Preheat the oven to 350F
- In a large bowl, mix the frozen berries, lemon juice, sugar, cinammon, salt, nutmeg and flour and mix well. Put aside.
Processed with VSCO with e8 preset
Processed with VSCO with e8 preset
- In a different bowl, mix the flour, salt, baking soda and sugar. Then add the butter slices and use dough cutter (or a fork) to incorporate the butter until the mixture resembles pea-sized crumbs. Add the milk and mix.
- Pour the fruit mixture into each ramekins trying to be as even as possible.
- Using a spoon, top the fruit mixture with 1-2 spoonfuls of the dough.
- Bake for approximately 40 minutes or until the crust is golden and the fruit is bubbly.
- Top with mint and vanilla ice cream!
Processed with VSCO with e8 preset
Processed with VSCO with e8 preset
