1 pint blueberries
1 pint raspberries
1/3 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 cup tart cherriess or 1/4 cup tart cherry juice or 1/4 cup water
1 teaspoon finely grated lemon zest
½ cup all-purpose flour
¾ cup firmly packed light brown sugar
½ cup slivered almonds
¼ teaspoon salt
4 tablespoons unsalted butter
Prepare the berry mixture:
1. Preheat the oven to 350°F.
2. In a large bowl, toss together the berries, brown sugar, cornstarch, cherry juice (or water) and lemon zest. Divide the mixture among four 8-ounce ramekins or gratin dish.
Make the topping:
3. In a bowl mix together the flour, brown sugar and almonds add the butter and mix it all with your fingers until the mixture is crumbly.
Bake the crisps:
4. Sprinkle the topping over the berry mixture. Bake the crisps on a baking sheet for 30 to 35 minutes, until the topping is browned and the mixture is bubbly.
Serve warm with vanilla ice cream.