Triple-Berry Crisps with Meringue Streusel

Ingredients

• 0.3 cup almonds sliced
• 2 cups blackberries 
• 4 cups blueberries 
• 0.3 cup brown sugar packed
• 1.5 tablespoons butter chilled cut into small pieces
• 0.3 cup cornstarch 
• 3 tablespoons crystallized ginger chopped
• 3 large egg whites 
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 1 tablespoon lemon rind grated
• 0.5 cup orange juice 
• 2 tablespoons orange rind finely grated
• 2 cups raspberries 
• 6 tablespoons sugar 
• 0.3 cup coconut or sweetened flaked

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• blender
• ramekin
• baking pan
• measuring cup

Directions

1. Preheat oven to 20
2. To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon.
3. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.
4. Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry.
5. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.
6. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.
8. Preheat oven to 35
9. To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture.
10. Place ramekins on a baking sheet; bake at 350 for 10 minutes or until bubbly.
11. Serve warm or at room temperature.
12. Note: You can also make this dessert in a 13 x 9-inch baking dish. (
13. Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (
14. Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.
15. Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.
16. Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds
17. To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife.
18. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined.
19. Add chilled butter; pulse 6 times or until mixture resembles coarse meal.
20. Add oats, and almonds; pulse 2 times.
21. Sprinkle over berry filling; bake according to recipe above.