Strawberry And Blueberry Crumble With Basil Whipped Cream
1 pound fresh strawberries, tops removed and quartered
1 pound fresh blueberries
1/4 cup sugar
1 tablespoon cornstarch
For the crumble topping:
1 cup all-purpose flour
1 cup sugar
2 cups chopped toasted nuts such as walnuts, pecans, or almonds
3 cups crushed gingersnaps
2 sticks of unsalted butter, cubed and chilled
For the whipped cream:
1 cup heavy cream
3-4 tablespoons sugar
Preheat oven to 350°F.
Place the flour, sugar, nuts and gingersnaps into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly.
In a separate bowl, toss strawberries and blueberries with sugar, cornstarch and 1 cup of the crumble topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 12 small ramekins (or one larger baking dish). Top each ramekin with the remaining crumble 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.
To make the whipped cream, whip cream with sugar in the bowl of an electric mixer with the whisk attachment until stiff peaks are formed, and dollop whipped cream on each individual crumble.