Individual Berry Crisp From Alton Brown - cooking recipe

Ingredients

12 ounces frozen berries (blueberries or raspberries, but any work)
1/4 cup sugar
2 teaspoons cornstarch
2 1/2 cups prepared topping (recipe follows)
Crisp topping
5 ounces all-purpose flour (appx 1 cup)
2/3 cup sugar
1 1/2 1 1/2 cups pecans or 1 1/2 cups almonds
1 1/2 cups gingersnaps, crushed
4 ounces unsalted butter, cubed and chilled

Preparation

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 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving.
Crisp topping.
Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.