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
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)
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.
A Berry Crisp (Crumble) is a delicious muddle of juicy sweet berries and crispy almond flavored streusel. I love to make this dessert during the Summer and Fall months when berries are in season. You can use a single berry or a medley of blueberries, raspberries, strawberries, and blackberries. This Berry Crisp makes a nice alternative to a Berry Pie or Tart as it is so quick and easy to make and there is no pastry to make and roll out. Lovely on its own or with softly whipped cream, single pouring cream, or a scoop of vanilla ice cream or yogurt.
Crisps and Crumbles fall into the category of what we call "Spoon" Desserts. For this Berry Crisp you will need about 6 cups (1.5 liters) of berries (blueberries, raspberries, blackberries, and/or strawberries) and you can adjust the type and amount of each berry. Always taste the berries to see how sweet they are, so you can use more or less sugar as needed. The streusel topping is simply a mixture of flour, sugar, salt, butter, and almonds. You can add a touch of cinnamon as well. The streusel can be made in the food processor or you can use the "rubbing-in" method where you simply "rub" the butter into the flour, sugar, and salt, with your fingertips, until the mixture is crumbly. Then stir in some flaked or sliced almonds, which adds a nice crunch to the streusel.
After the streusel topping is spread over the fruit, the crisp is baked until the streusel becomes golden brown and crisp, and the juices from the fruit are just beginning to bubble. Do not over bake, as we want the berries to be tender not mushy. Let the Berry Crisp cool for at least 30 minutes, as you want the juices from the berries time to thicken. You can serve this dessert warm, at room temperature, or even cold. Leftovers can be covered and stored in the refrigerator.