Very Berry Crumble

Topping3/4 cup sliced almonds, lightly crushed1/2 cup quick-cooking oats 2 teaspoons sugar hefty pinch of ground cinnamon pinch of freshly grated nutmeg 2 tablespoons butter, softened, plus more for greasing ramekins Filling 1 bag (10 ounces) frozen raspberries, thawed in bag 1 bag (10 ounces) frozen blueberries, thawed in bag 1 tablespoon sugar 1 tablespoon cornstarchHeat oven to 375 degrees. Butter four 6-ounce ramekins and transfer to a foil-lined baking sheet and set aside.In a bowl, combine the almonds, oats, sugar and spices. Add the butter and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.Empty the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth. Gently fold the berries back into their juices and divide the mixture among the greased ramekins. Top each filled dish with ¼ the crumble topping and place the ramekins ? set on the prepared baking sheet ? in the oven. Bake until the berries are bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.Serves four.?30-Minute Get Real Meals? by Rachel Ray (2005 Clarkson Potter)