• The directions for the Marionberry Filling are for 6 individual servings of this recipe. To make the 2-serving version of this recipe follow the directions, but make sure the ingredient amounts are for the 2-serving version of this recipe.
• Preheat the oven to 350°F and butter each of the ramekins. Line a half baking sheet with parchment paper

Cinnamon Crisp Topping

• If making 2 servings version of this recipe I recommend making the full amount of the crisp topping. It can be stored in the refrigerator and used for other desserts.
• Combine the flour, both sugars, cinnamon, and salt in a medium-sized bowl. Cut the butter into small pieces, add it to the dry ingredients, and rub the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs.

Marionberry Filling

• To wash the marionberries place the berries in a colander and dip them in a bowl of cold water. Gently swish the colander in the water, then allow the berries to drain Place the berries on paper towels to soak up excess moisture.
• Taste the berries before adding the additional ingredients. If the berries are sweet, 3/4 cup of sugar should be enough. If they are tart, start with the 3/4 cup, taste the berries after all the ingredients are added and add additional sugar 1 tablespoon to taste. Let the berries sit for 5 minutes.
• Place the tapioca, sugar, and salt in a small bowl and whisk to combine. Place the marionberries (or blackberries) in a large bowl. Zest the lemon directly onto the berries until it looks like 1/2 teaspoon. Juice the lemon and add the lemon juice to the berries and toss the berries with the juice.
• Sprinkle the sugar-tapioca over the berries and use a large spoon to mix it in by stirring from the bottom of the bowl. Once the sugar-tapioca is mixed in, taste the berries. At this point add additional sugar to taste.

Assemble the Marionberry Crisp

• Fill each ramekin 2/3 full with the prepared berries. Add 1/4 cup of cinnamon crisp on top of the berries. Place the ramekins on a half baking sheet lined with parchment paper. Bake the crisps for 30-35 minutes until the berries start to bubble.
• Remove the crisps from the oven and allow to cool before eating. Serve with whipped cream or your favorite ice cream.

How to Store the Crisp

• Room Temperature: The marionberry crisps can sit at room temperature for 1 day covered with plastic wrap.

  Refrigerator: Let the crisps cool completely. Cover each one with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
• To reheat the crisps from the refrigerator, preheat the oven to 350°F and bake for 10-15 minutes.