IronNoggin
Well-Known Member
Doing a new version of this tonight. Pix if it turns out...
Summer Berry Crisp
Ingredients
For the fruit layer
8 cups berries, can be all one kind or a combination of blueberries, blackberries and raspberries
This time I am going with 4 cups of Blueberries, 2 cups of Huckleberries and 2 cups of Blackberries
2 tablespoons fresh lemon juice
1/3 cup all-purpose flour
1/4 cup sugar
For the crumble topping
1/2 cup butter, (I use salted)
3/4 cup almond flour
1/2 cup all-purpose flour
3/4 cup sugar
Instructions
Preheat oven to 350˚Line a sheet pan with foil or parchment paper for easy cleanup and set aside.
Combine berries in a large bowl. Add the lemon juice, flour and sugar over the berries and stir gently until flour is incorporated.
Transfer berries to a 2-quart baking dish.
Place butter in a medium-size, microwave-safe bowl.
Microwave on high power for 1 minute.
Combine all topping ingredients in a large bowl. Stir with a fork until crumbles form.
Take handfuls of the topping and sprinkle over the top of the berries.
Place pan on the prepared sheet pan.
Bake for 45-55 minutes or until topping is light golden brown and berries are bubbly.
Check after 40 minutes and cover with foil if the topping is getting too brown but the berries still are not bubbly.
Serve warm in bowls with a scoop of vanilla ice cream.
It's easy to prep this dessert in advance. Simply combine the berries, lemon juice, flour and sugar in a baking dish, cover and refrigerate. Make the crumble and transfer it to a zippered bag. When ready to bake, top the fruit with the crumb mixture and pop it in the oven.
Towards the end of the baking time, the fruit layer will bubble up.
Placing the baking dish on a sheet pan will prevent a mess in the oven should the fruit bubble up over the edge of the pan.
Summer Berry Crisp
Ingredients
For the fruit layer
8 cups berries, can be all one kind or a combination of blueberries, blackberries and raspberries
This time I am going with 4 cups of Blueberries, 2 cups of Huckleberries and 2 cups of Blackberries
2 tablespoons fresh lemon juice
1/3 cup all-purpose flour
1/4 cup sugar
For the crumble topping
1/2 cup butter, (I use salted)
3/4 cup almond flour
1/2 cup all-purpose flour
3/4 cup sugar
Instructions
Preheat oven to 350˚Line a sheet pan with foil or parchment paper for easy cleanup and set aside.
Combine berries in a large bowl. Add the lemon juice, flour and sugar over the berries and stir gently until flour is incorporated.
Transfer berries to a 2-quart baking dish.
Place butter in a medium-size, microwave-safe bowl.
Microwave on high power for 1 minute.
Combine all topping ingredients in a large bowl. Stir with a fork until crumbles form.
Take handfuls of the topping and sprinkle over the top of the berries.
Place pan on the prepared sheet pan.
Bake for 45-55 minutes or until topping is light golden brown and berries are bubbly.
Check after 40 minutes and cover with foil if the topping is getting too brown but the berries still are not bubbly.
Serve warm in bowls with a scoop of vanilla ice cream.
It's easy to prep this dessert in advance. Simply combine the berries, lemon juice, flour and sugar in a baking dish, cover and refrigerate. Make the crumble and transfer it to a zippered bag. When ready to bake, top the fruit with the crumb mixture and pop it in the oven.
Towards the end of the baking time, the fruit layer will bubble up.
Placing the baking dish on a sheet pan will prevent a mess in the oven should the fruit bubble up over the edge of the pan.
