Ingredients
2 cups fresh raspberries
2 cups fresh or frozen (thawed) gooseberries
1/2 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
Pinch kosher salt
3/4 cup unbleached all-purpose flour
1/3 cup packed dark-brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, cut into pieces, room temperature
Vanilla ice cream, for serving (optional)
Preparation
Filling: Preheat oven to 375 degrees with rack in upper third.
In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.
