This small-batch recipe is designed to be super easy to put together – something you can make when you get home from berry picking – or from the grocery store with raspberries and blackberries. The combination of vanilla-cardamom-maple is a classic flavor combo that works beautifully with the intense flavor of the berries, but you can substitute cinnamon or ginger (or a combination of these spices) if you don’t have ground cardamom on hand. The filling is also delicious without any added spices.

Susie Middleton

Baking the crisp in individual one-cup ceramic ramekins makes a simple dessert seem special. Serve with a tiny scoop of vanilla ice cream.

Serves 4

For the topping:

• 4 tablespoons unsalted butter, softened, more for baking dishes
• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/3 cup oats
• 2 tablespoons lightly toasted almonds, chopped (optional)
• ¼ teaspoon coarse sea salt
• 1/8 teaspoon ground cinnamon
• pinch of ground cardamom (optional)

For the filling:

• 18 to 20 ounces (a generous 4 cups) berries (any combination of raspberries, blackberries, and/or black raspberries)
• 2 tablespoons light brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon white sugar
• 1½ tablespoons unbleached all-purpose flour
• 2 teaspoons vanilla extract
• ¼ teaspoon balsamic vinegar
• 1/4 to 1/2 teaspoon ground cardamom, ground ginger, or ground cinnamon (or a combination)
• 1/8 teaspoon kosher salt
• Vanilla ice cream, for serving 

1. Heat the oven to 350 degrees. Rub 4 one-cup ceramic ramekins or Pyrex cups all over with a little butter. 

2. In a medium bowl, combine all the ingredients for the crisp topping and mix together with your fingers until well-combined into large “crumbs.” 

3. In another medium bowl, combine the filling ingredients and mix gently. (If you are using very fresh cardamom, about 3/8 of a teaspoon is a good amount – ½ teaspoon can be a bit much. If using a combination of spices, use a total of
½ teaspoon.)

4. Arrange the filling mixture in the baking cups and top evenly with the crisp mixture.

5. Bake the crisps until their topping is firm and golden, and the juices have been bubbling for a bit, about 40 minutes. Let cool for 15 to 20 minutes and serve warm with a small scoop of vanilla ice cream.