Feature Dessert of The Week (June 22,’14): Very Berry Crisp

This week is about color and fruit.  I love the simplicity of fruit in a crisp, a crumble, brown betty, or any type of topping that complements the jammy texture of baked fruit.

We feature a dessert taken from our upcoming book, “Coffee & Dessert on The Coastside”, soon to be released in just TWO weeks!!

As most of us are busy in the summer, this dessert takes only a few minutes to whip up, and goes great with ice cream!

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VERY BERRY CRISP

1½ cups frozen berries (blueberries,blackberries,raspberries, etc.)

½ cup of frozen cherries (brings out a deep color and flavor)

⅓ cup white sugar

¼ tsp salt

1 tbsp lemon juice_DSC4883

zest from two lemons

2 tbsps flour

Crisp Mix:

1 1/2 cups flour

1/2 tsp salt

1/4 cup brown sugarDSC_3473

1/3 cup white sugar

1 stick (4 oz) cold butter

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*Preheat oven to 350°F

*One 7” round baking dish or 4-6 medium sized ramekins.

For Crisp Mixture, combine dry ingredients together in processor.  Slice butter into ½ inch pieces.  Pulse with dry ingredients for 8-10 times, or until large pea size consistency.  For Crumble, replace 1/2 cup of the flour with 1/2 cup rolled oats, and follow as above.

Cook fruit, sugar, salt, lemon juice and zest over medium heat until all is well combined.  Spoon 1/2 cup of the hot fruit liquid with flour in a separate cup and stir until flour is  dissolved.  Pour back into the fruit mixture, and cook for another 2 minutes.  Mixture will thicken.

Pour fruit mixture into a 7” round baking dish, or into individual ramekins.  Spread Crisp Mixture over the top so that fruit is completely covered.  Bake for about 15-20 minutes, or until tops are medium golden brown.  Serve warm with a double scoop of vanilla ice cream.

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