Aronia Berry Crisp

6 Tablespoons, plus 1/2 cup sugar, divided
6 Tablespoons flour
1/4 cup rolled oats
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
1 teaspoon lemon zest
2 teaspoons lemon juice
3/4 teaspoon vanilla extract, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter, room temperature
4 cups aronia berries or huckleberries
2 Tablespoons cornstarch
2 teaspoons brandy
Vanilla Ice Cream for serving

In a medium bowl combine 6 Tablespoons sugar, 6 Tablespoons flour, 1/4 cup rolled olds, 1/4 cup light brown sugar, 1/4 cup chopped walnuts, 1 teaspoon lemon zest, 1/4 teaspoon vanilla, 1/4 teaspoon kosher salt and 1/4 teaspoon ground cinnamon.  Using your fingers, work 4 Tablespoons unsalted butter into the flour mixture until crumbly.  Transfer the topping into the freezer to let chill for 30 minutes. In a large bowl, stir together remaining sugar and salt, 2 teaspoons lemon juice and remaining vanilla, along with 4 cups aronia berries, 2 Tablespoons cornstarch and 2 teaspoons of brandy. Place 4 six-ounce fluted ceramic ramekins on a parchment paper-lined baking sheet.  Divide berry mixture between the ramekins. Mound some of the topping over each ramekin.  Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 25-35 minutes. Serve warm or room temperature.