Line a rimmed baking sheet with parchment paper and place 4- 1-cup ramekins on top. Set aside.
Put all the ingredients for the topping in a bowl and mix together with a pastry blender, a fork, or your hands. Mix until the shortening is evenly mixed through and the mixture feels a little sandy.
In another small bowl mix together the berry filling, gently tossing until everything is coated with the sugar.
Pour the berry mixture evenly into the 4 ramekins and top with ¼ C. of the crisp topping. (Save the remaining crisp mixture for another batch! Pop it in a baggie and throw it in the freezer, it will stay good for a few months.)
Bake for 30-35 minutes until the berry juices are bubbling and the crisp is just lightly browned on top.