This is going to be our evening snack. Love these cute mini hobnail ramekins that I found at Pier 1 just the right size to keep me from eating to much.
I made a batch of Crisp topping and have it stored in the frig so I can make these whenever we want. These are blueberry because I had some fresh berries on hand but made some apple the other evening with canned apple pie filling. I used ¼ of cup fruit or pie filling and a ¼ cup crisp topping baked at 375° for 30 minutes. It makes a wonderful fresh baked snack.
I think I just may have to pick up some cherry pie filling on my next trip to the grocery store.
Crisp Topping
1 cup sifted all-purpose flour
1 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
½ cup soft butter
In a medium bowl sift together the flour,
sugar, salt and cinnamon. Cut butter into flour mixture with pastry blender
until mixture resembles coarse meal.
Bake at
375° for 30 minutes or until topping is golden brown.
Store extra crisp in frig.
