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!
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
zest from two lemons
2 tbsps flour
1 1/2 cups flour
1/2 tsp salt
1/4 cup brown sugar
1/3 cup white sugar
1 stick (4 oz) cold butter
*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.