The Mixed Berry Crisp is a show stopper and a perfect ending to a meal. The combination of warm mixed berries (raspberries, blackberries and blueberries), a crunchy topping, and the cool silkiness of ice cream creates a delicious decadent dessert. This dish can be enjoyed year round with either fresh or frozen fruit. You might also consider adding peaches or your favorite fruit. Since the crisp crumble is my favorite part of a fruit dessert, I sandwich the fruit filling between layers of the crumb mixture. Be sure to butter your ramekin or serving dish well as it is a mess to clean.
INGREDIENTS:
- 3 cups all-purpose flour
- 1 1 /2 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 Lemon- Zest and juice
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 large egg, lightly whisked
- 5 cups combination of raspberries, blueberries, blackberries
- 1 tablespoon cornstarch
INSTRUCTIONS:
- Preheat oven to 375 degrees F. Grease and flour a 9 x 13 inch baking dish. Line with parchment paper if desired. You can also use ramekins for individual servings as well (about 12). Grease and flour each ramekin.
- In a medium bowl, sift together the flour, 1 cup of sugar, baking powder, salt, and lemon zest. With a pastry cutter, cut in the butter and the egg. If you don’t have a pastry cutter, Pulsing on a food processor works as well. The dough will be very crumbly. Pat half of the crumb mixture into the prepared dish or ramekins.
- In another bowl, combine 1/2 cup sugar, lemon juice, and cornstarch. Gently fold in the berries and pour evenly over the crust. Take the other half of the crumb mixture and sprinkle on top of the berries.
- Bake for 45 to 50 minutes until the top has browned. If using ramekins, bake for 30 minutes or until the top is golden brown
- Crisp can be served warm with scoop of ice cream on top
CHEF’S TIP:
- Can use fresh or frozen berries. If using frozen, do not thaw before using and increase cornstarch to 1 tablespoon + 1 teaspoon.
Article Provided By: Allison Thomas
