Triple-Berry Crisps with Meringue Streusel

To make streusel topping

• 1

  Preheat oven to 200°F.

• 2

  Place egg whites in a large bowl, and beat with a mixer at high speed until foamy (about 30 seconds). Gradually add in sugar, one tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread mixture evenly onto a parchment-lined 15x10" jelly roll pan.

• 3

  Bake mixture 2 1/2 hours. Turn oven off; cool meringue in closed oven for at least 12 hours (overnight) until completely dry. Remove meringue from paper, and crumble it into 1/4" pieces.

• 4

  Lightly spoon flour into a dry measuring cup, leveling it off. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl. Cut in butter chunks with a pastry blender or 2 knives until mixture resembles a coarse meal. Stir in meringue pieces.

• 5

  To make quicker Almond Streusel:

• 6

  Lightly spoon flour into a dry measuring cup, leveling with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter pieces and pulse 6 times or until mixture is a coarse meal. Add oats and almonds, pulse 2 more times. Sprinkle over berry filling and bake according to recipe.

To make berry filling

• 1

  Preheat oven to 350°F.

• 2

  Combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl and toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture.

• 3

  Place ramekins on a baking sheet, and bake at 350° for 10 minutes, or until bubbly. Serve warm or at room temperature.

• 4

  Note: If desired, make one large crisp in a 13“x9” baking dish. Bake for 30 minutes, or until bubbly. Serve warm, with ice cream.