Raspberry-Blueberry Crisps

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Makes: 8 crisps

Bite-size desserts are becoming so fashionable. The following recipe is from Carole Bloom's "Bite-Size Desserts: Creating Mini Sweet Treats, From Cupcakes and Cobblers to Custards and Cookies" (Wiley, $24.95).

• Ingredients:

1 cup fresh raspberries

1 cup fresh blueberries

2 tablespoons granulated sugar

1 teaspoon freshly squeezed lemon juice

¼ teaspoon pure vanilla extract

1/8 teaspoon plus ¼ teaspoon freshly grated nutmeg

3 tablespoons sliced or slivered almonds

1/3 cup old-fashioned rolled oats

2 tablespoons all-purpose flour

3 tablespoons firmly packed light-brown sugar

Pinch of kosher or fine-grained sea salt

1½ ounces unsalted butter, chilled

• Instructions:

Position a rack in the center of the oven and preheat oven to 350 degrees.

Place the berries in a large mixing bowl. Sprinkle the granulated sugar, lemon juice, vanilla and 1/8 teaspoon of nutmeg over the berries and toss lightly to coat them evenly. Divide the berry mixture evenly among the ramekins. Place the ramekins on a baking sheet.

Place the almonds in a single layer in a cake or pie pan. Toast in the oven for four minutes. Shake the pan to stir the almonds and toast for four to six more minutes, until light golden. Remove from the oven and cool on a rack.

Spread the oats in a single layer in another cake or pie pan and toast them for five minutes. Shake the pan to stir the oats and toast five to seven more minutes, until light golden. Remove from the oven and cool the pan on a rack. Raise the oven temperature to 375 degrees.

Pulse together the flour, brown sugar, salt and remaining ¼ teaspoon of nutmeg in the work bowl of a food processor fitted with the steel blade. Add the toasted almonds and toasted oats and pulse until they are finely chopped. Cut the chilled butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very small pieces, 30 seconds to one minute. Evenly sprinkle the topping over the berries.

Bake the crisps for 25 to 27 minutes, until the topping is light golden. Remove the baking sheet from the oven and transfer the ramekins to racks to cool. Garnish with a dollop of whipped cream and serve warm or at room temperature.

Note: Use eight 3¼-by-2¼-by-¾-inch oval ramekins.