6 1-cup (8 ounce) ramekins (adjust recipe for smaller or larger sizes)* OR 8x8 pan
1 to 1 ½poundsberriesany type, frozen or fresh
1/3cupbrown sugar+ more to mix with berries, if desired**
2/3cup+ 2 tablespoons whole wheat pastry flourdivided (see note for gluten-free option)
2/3cupwhole rolled oats
1/2cupbutterchilled and cut into 8 tablespoons
Heat oven to 375 degrees for baking immediately (if baking later - see note - make sure oven is preheated before baking).
Mix the berries (no need to thaw if frozen) in a medium bowl with 2 tablespoons flour and a bit of sugar or honey, if desired. Divide evenly between the ramekins.
Place remaining flour, oats, 1/3 cup brown sugar, cinnamon, and butter pieces in the bowl of a food processor. Pulse until the mixture starts holding together.
Break off "pieces" of the topping and evenly cover the berries in the ramekins, pressing down as needed, but keeping most of the topping in clumps (don't break up and sprinkle little pieces).
Place ramekins on a baking sheet and cook for 25-30 minutes (adding about 5 minutes if starting with frozen berries), until the edges are bubbling and the topping is browned.
Let cool about 15 minutes before serving.
*To make in a square 8x8 inch pan, double all ingredients and bake for an additional 5-10 minutes until browned and bubbly.**If using sour berries, you can add a tablespoon of brown sugar or honey before tossing with the flour.To Make Ahead: Prepare crisp up to 5 hours before serving and store in refrigerator. Preheat oven, and then place in the oven 10 minutes or so before you sit down to eat dinner - the crisp will be ready to serve at the end of the meal, still nice and warm (wait about 10 minutes before serving to cool a bit).GLUTEN FREE OPTION: Make this gluten free by tossing the berries with cornstarch or potato starch instead of flour and replacing whole wheat flour with oat flour in the topping.