Wednesday, June 12, 2013

Mixed Berry Crisp

It's full on berry season here and we couldn't resist picking up a berry bounty. This recipe calls for a mix of raspberries, blackberries, blueberries, and quartered strawberries (or 3 lbs of peaches!). I ended up using golden berries, strawberries, blackberries, and boysenberries. The combination worked amazingly well with the almond topping. I made a full recipe of the topping and half a recipe of fruit and as suggested am saving topping for another quick and easy dessert in the future.

One year ago: Rhubarb Snacking Cake
Two years ago: Prosciutto and Cream Pasta
Three years ago: Broccoli, Tomato, Goat Cheese Pasta

Mixed Berry Crisp (from Ready for Dessert)

795g mixed berries
65g sugar
2 tbsp/15g flour
2 tsp lemon juice
110g flour
50g sugar
120g brown sugar
90g crushed amaretti cookies
1 tsp ground cinnamon
65g almonds, toasted
115g butter, cut into 1/2" pieces

1. Preheat oven to 375F.
2. To make filling, toss ingredients together in shallow, 2 quart baking dish. Set aside.
3. To make topping, pulse together flour, sugar, brown sugar, amaretti, cinnamon, and almonds (almonds can still be a bit chunky).
4. Add chilled butter to topping and pulse until beginning to hold together (or if like me your food processor is too small, you can do this with a pastry blender).
5. Distribute topping over fruit. Bake until bubbling around edges, 40 - 50 minutes.

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