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)

Ingredients
Filling
795g mixed berries
65g sugar
2 tbsp/15g flour
2 tsp lemon juice
Topping
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.

Mixed Berry-Almond Cobbler

In my fridge, I found a mixture of leftover raspberries and blackberries with some rhubarb hiding in the freezer. Although this recipe only calls for the berries, I decided that some rhubarb thrown in with a little extra sugar and cornstarch would be the perfect addition. The almond topping on this dessert is fantastically light, airy, and flavorful. You can also make this recipe with 1kg pitted cherries or even a mixture of cherries and apricots.

One year ago: Pomegranate Molasses Dressing
Two years ago: Rhubarb Custard Cake
Three years ago: Lemon Blueberry Cheesecake Pots

Mixed Berry-Almond Cobbler (from Ready for Dessert)

Ingredients
Filling
6 cups (795g) mixed berries
2 tbsp (30g) sugar
juice of 1/2 lemon
Topping
1 cup (140g) flour
1 1/2 tsp baking powder
1/2 tsp salt
7 ounces (200g) almond paste, crumbled
1/3 cup (65g) sugar
1/2 cup (115g) unsalted butter
1 large egg
1/2 tsp vanilla or almond extract
1/2 cup whole milk

1. Preheat oven to 350F.
2. To make filling, in a shallow 2 quart baking dish, toss berries with 2 tbsp sugar and lemon juice.
3. To make topping, in small bowl whisk togeter flour, baking powder, and salt.
4. In stand mixer, beat together almond paste and 1/3 cup sugar until paste is broken into fine pieces.
5. Beat in butter, then egg and extract.
6. Add half of flour mixture, followed by milk, and remaining flour mixture, mixing until combined.
7. Spoon batter evenly over berries in baking dish.
8. Bake until golden brown and cooked through, 45 minutes.

Cornmeal Cake with Fresh Corn and Berries

This is a hearty cake that's great for snacking. I used a mixture of blackberries and raspberries. She suggests only using 1 cup of berries in the cake and garnishing with the remaining cup, but I think the cake could handle having 2 cups of fruit.

Two years ago: Eggplant Souffle

Cornmeal Cake with Fresh Corn and Berries (from Farmers' Market Desserts)

Ingredients
2 cups blackberries or raspberries
3/4 cup corn kernels (1 ear of corn)
1 cup plus 2 tbsp flour
3/4 cup plus 2 tbsp granulated sugar
1/2 cup yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2 large eggs
1/2 cup buttermilk
1/3 cup extra virgin olive oil

1. Heat oven to 350F. Oil and 8"x2" round cake pan. Dust with flour.
2. Mix berries in small bowl with corn kernels. Sprinkle with 2 tbsp flour and 2 tbsp sugar. Stir to coat.
3. In a medium bowl, stir together 1 cup flour, 3/4 cup sugar, cornmeal, baking powder, baking soda, and salt.
4. In a small bowl, whisk together eggs, buttermilk, and olive oil.
5. Stir wet ingredients into dry until well combined.
6. Fold berries and corn into batter.
7. Pour batter into prepared pan. Bake until cooked through, 40 - 45 minutes.