The individual servings look special, help with portion control, bake up fast, and make it easy to customize for food allergies. I like it so much that I adapted it for a single serving. The topping ingredients are pretty forgiving so I left out the flour to accommodate gluten-free guests.
Keep a bag of frozen mixed berries in your freezer. If you have a container of the premixed topping in your pantry, all you have to do is scoop some out, add your fat, and you have dessert in no time.
1c frozen mixed berries
lemon zest (optional)
1/2 c nuts, ground
1/2 c oats, ground
1/4 c brown sugar
1 t cinnamon
1 pinch salt
1T butter, nondairy Earth Balance buttery spread, or almond butter
Preheat oven 400 degrees. Mix cornstarch and frozen berries in a small bowl. Let stand for 10 minutes. Add lemon zest if you so desire. Pour into 4" x 1" round ramekin.
Scoop out 1/4 c to 1/2 c of topping.
Mix in fat with your fingers until you get small clumps. Cover fruit with topping. Press topping into fruit.
Bake for 10 minutes. Lower temperature to 350. Bake for 30 minutes.