Mini Apple-Blueberry Crisp

So this week is Valentine's Day -- a holiday of which I never used to be a huge fan but have softened to a bit over the years. (I still think spending $100 on a dozen roses that cost $29.99 the other 364 days of the year is ridiculous, however, and I stand by that statement.)

For a variety of reasons, the husband and I will not be going on any Valentine's Day dates at fancy restaurants this year. But food is one of the handful of ways I know to express love, so I am celebrating the holiday by spending as much time as I can planning at-home meals that I know will put a smile on my man's face. Yesterday I went to the office and worked late, so we ate Papa Murphy's heart-shaped pepperoni pizza. (Hey, it worked. Everyone loves pizza.) Tonight it was baby back pork ribs with barbecue sauce, followed by a tasty dessert inspired by Ben's love for Dutch apple pie.

I made this with honeycrisp apples and blueberries, but lots of fruit combinations would work -- peach and raspberry, pear and blackberry, etc. Whatever you and/or your significant other like!

It's a pretty simple dish and can be prepared ahead of time and stored in the fridge, so yay.

MINI APPLE-BLUEBERRY CRISPS

For the topping:
1 c. all-purpose flour
1/3 c. granulated sugar
1/4 c. light brown sugar
1/2 tsp. coarse kosher salt
1/2 tsp. ground cinnamon
1 stick unsalted butter, cold, diced

For the fruit:
2-3 honeycrisp apples (or peaches, etc., etc.)
1 1/2 c. blueberries (or any kind of fresh berry)
1/4 c. + 1/2 c. granulated sugar
2 tsp. + 2 tsp. fresh lemon juice
Appx. 2 tsp. grated lemon zest

Cut apples into large bite-sized pieces, discarding core and seeds, and place in a heavy saucepan with 1/4 c. sugar, 2 tsp. lemon juice, and 1/2 c. water. Bring to boil over medium heat; once water begins boiling, cover and cook 2 minutes. Remove apples immediately from heat, drain, and rinse in cold water. (Note: Process is the same for pears. However, if substituting peaches or a softer fruit, simply poach the whole fruit in water for 1-2 minutes, dunk in cold water, and cut into pieces after poaching.)

Transfer apples to bowl and toss with berries, 1/2 c. sugar, 2 tsp. lemon juice, and 2 tsp. lemon zest. Spoon fruit into four ramekins so that ramekins are nearly full but not overflowing.

Meanwhile, put all topping ingredients into a food processor on the dough setting or in a stand mixer fitted with the paddle attachment. Pulse or mix until the butter is pea-sized and the mixture is just beginning to become doughy but is still crumbly. Cover the top of each ramekin with topping.

Place ramekins on a baking sheet lined with foil or parchment paper. Bake 40 mins. at 400 degrees. Serve with French vanilla ice cream.