Individual Mixed Berry Air Fryer Crisps Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

Steps:

• Preheat an air fryer to 360 degrees F (180 degrees C).
• Combine blueberries, flour, lemon juice, and salt in a small bowl. Toss to coat, then divide the mixture between two 1-cup ramekins.
• Combine oats, flour, brown sugar, and cinnamon for the topping in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the blueberries.
• Place the ramekins in the air fryer basket and cook until the blueberries are warmed throughout and topping is golden brown, 12 to 14 minutes.

Steps:

• Butter four 6-ounce ramekins and place remaining butter in a medium mixing bowl; set aside.
• Combine blueberries, raspberries, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl. Stir to coat berries with dry ingredients; divide evenly in the prepared ramekins.
• Add remaining 3 tablespoons flour, 2 tablespoons sugar, and 1/4 teaspoon salt to the butter in the mixing bowl Add oats and cinnamon. Cut dry ingredients into the butter with a fork until crumbs are pea-sized. Stir in walnuts. Divide topping evenly among the ramekins.
• Place ramekins in the basket of a 5.3-quart air fryer and air fry at 350 degrees F (175 degrees C) until browned and bubble, 13 to 15 minutes. Be sure to monitor for browning, as they cook quickly!
• Carefully remove ramekins with tongs and place on a rack to cool for about 15 minutes before serving.

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Lightly coat the inside of 4 oven-safe ramekins with butter.
• Combine diced pears, pomegranate seeds, sugar, flour, cinnamon, nutmeg, and salt in a bowl and lightly toss together.
• Evenly divide pear mixture among the 4 prepared ramekins and dot each with 1 teaspoon unsalted butter.
• Combine honey and butter for topping in a microwave-safe bowl and microwave on high power until butter melts, about 10 seconds. If butter is not fully melted, add about 5 more seconds. Avoid overheating, as this may cause the butter to splatter the inside of the microwave.
• Stir in oats, almonds, and a pinch of salt. Evenly divide oat mixture amongst the 4 ramekins.
• Set ramekins inside the air fryer basket and air-fry until the topping is browned, 10 to 13 minutes. Cool for about 5 minutes. Serve warm.