Instructions

1. If making in the toaster oven, preheat to 350F. If making in convection oven, preheat to 325F.
2. In a medium size bowl, add the flour, sugars, cinnamon and butter.
3. Using a pastry cutter, ‘cut’ the mixture so it turns into pea-size clumps.
4. Add in the milk and mix just until the ingredients are clumpy.
5. Add 1 cup of filling to each ramekin (mine are 8 ounces).
6. Divide the topping evenly over the filling. It’s okay that it doesn’t cover it entirely – you want to see filling. You don’t want to fill them to the top as they will spill over and that’s a waste. Fill them so you have about a 1/4” space at the top.
7. Place on a baking sheet to catch any overflow.
8. Bake for 25-30 minutes or until the crisp later is golden brown.