Ingredients

For the topping:

• 3/4 cup sliced almonds, lightly crushed
• 1/3 cup quick-cooking oats
• 2 teaspoons sugar
• A hefty pinch of ground cinnamon
• A pinch of freshly grated nutmeg
• 2 tablespoons butter, softened, plus more for greasing ramekins

For the filling:

• 1 bag frozen raspberries (10 ounces), thawed
• 1 bag frozen blueberries (10 ounces), thawed
• 1 tablespoon sugar
• 1 tablespoon cornstarch

Description

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