Serves 8 Difficulty
For berry puree: 1 cup mixed berries (can use frozen and thawed) 2 Tablespoons apple cider 2 Tablespoons sugar 1/2 teaspoon vanilla extract
For filling: 4 cups mixed berries 2 cups sweet cherries, pitted 3 Tablespoons cornstarch 3/4 cup brown sugar 1/4 teaspoon salt 1 Tablespoon unsalted butter, cut into pieces
For topping: 3/4 cup gf flour 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 4 Tablespoons unsalted butter, at room temperature 1 egg 1 egg yolk 1/2 teaspoon vanilla extract
For sprinkling: 2 teaspoons sugar 1/4 teaspoon ground cinnamon
For puree: In a small saucepan, combine 1 cup berries, cider and sugar. Bring to a boil, reduce heat to a simmer and simmer for 10 minutes. Remove from heat and stir in vanilla. Transfer to a food processer and puree. Strain to remove seeds and set aside.
For filling: In a large bowl, combine berries, cherries, puree, cornstarch, brown sugar and salt and mix together. Divide mixture equally into eight 5 ounce ramekins and top with butter.
Preheat oven to 350 degrees F. For topping: Combine flour, nutmeg, baking soda and salt together in a medium bowl and set aside. Add sugar and butter to the bowl of an electric mixer and beat until fluffy. Add egg, egg yolk and vanilla and beat until creamy. Beat in dry ingredients on low speed.
Drop a Tablespoon of batter on top of each berry dessert and sprinkle with the cinnamon mixture. Place ramekins on a baking sheet and place in the oven. Bake for 35 minutes or until fruit is bubbling and crust is lightly browned. Let cool slightly then serve.