These crisps are not very sweet on they’re own so be sure to serve them with vanilla ice-cream. If you don’t have a set of black metal mugs you can use custard cups or ramekins, but the cooking time will probably be a little longer. I love my metal mugs, they come in handy for all sorts of things. I got mine at a thrift store but, they can be found at camping supply stores. Six of the metal mugs just fit on the leveling tray or you can use a metal cooling rack and do two layers of three to allow for better air flow.
Solar Berry Oatmeal Crisps
2 12-ounce packages frozen mixed berries
2 tablespoons cornstarch
2/3 cup (packed) golden brown sugar
1/2 cup unbleached all-purpose flour
1/2 cup old-fashioned oats
1/2 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
vanilla ice cream
Set Global Sun Oven out to preheat.
Toss frozen berries and cornstarch in a large bowl. Let stand until the cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berry mixture among six metal mugs. Toss brown sugar, flour, oats, nuts, cinnamon, and 1/4 teaspoon salt in a large bowl. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form. Divide oat mixture among mugs, sprinkling evenly over berry mixture. Bake crisps in GSO until topping is golden brown and fruit filling is bubbling around the edges. Cool crisps at least 15 minutes. Serve warm or at room temperature topped with a scoop of vanilla ice-cream.