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Berry Crisp Recipe

 

Berry Crisp: Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 3 inch (20 x 20 x 7.5 cm) baking dish. 

Topping: Place the flour, sugars, cinnamon, and salt in a food processor and process until combined. Add the butter and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.) Stir in the almonds.

Filling: Place berries in a large bowl and toss with the sugar, lemon zest, and cornstarch. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately 30 - 35 minutes or until the topping is crisp, golden brown and the fruit juices are just beginning to bubble. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream, single pouring cream, or vanilla ice cream or yogurt. Cover and refrigerate leftovers. Reheat before serving.

Makes 4 - 6 servings.

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Streusel Topping:

1 1/4 cup (165 grams) all purpose flour

1/4 cup (55 grams) light brown sugar

1/4 cup (50 grams) granulated white sugar

1/4 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

3/4 cup (70 grams) shaved or flaked almonds

Berry Filling:

6 cups (1.5 liters) fresh berries (blackberries, raspberries, blueberries, strawberries)

1/4 - 1/3 cup (50-65 grams) granulated white sugar

1 teaspoon grated lemon or orange zest (outer skin of a lemon or orange)

2 tablespoons (20 grams) cornstarch (corn flour)