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By request, here's the recipe for the award-winning* berry crisp I love to make. (Follow along visually here):

Mixed Berry Crumble (adapted from Vegetarian Times, July 2001)

--5 cups fresh fruit (the recipe calls for a mix of blueberries and raspberries, but I've also made it with peaches, apples, pears, and just about any combination I could think of, depending on what was fresh at the farmers market. I've also used frozen berries in the winter. Still tastes pretty good! Citrus fruits probably would not work, however. But hey, try a little lemon or orange zest! I won't stop you)
--1/4 cup of sugar
--1 T. flour

Toss together gently in a bowl and transfer to an 8x8 baking dish.

Oh, and preheat the oven to 375F.

Where was I? Oh right, the topping!

1 cup of flour
2/3 cup of sugar
1 t. baking powder
1/2 t. salt

Mix ingredients with a fork. Make a well in the center and drop in one lightly-beaten egg. Stir the ingredients together until the egg is absorbed, then use your fingers to blend until the mix looks like "wet sand," according to the recipe.

Spread the topping evenly over the berries. Drizzle 3 T. melted butter over the top -- this is what makes the top crisp. Bake for 40 minutes, or until the top is browned and the filling bubbles over with deliciousness.

So easy! So adaptable! As long as you have 5 cups of fruit, mix it up any way you want. Throw in a little cinnamon if you're using apples or pears. A splash of vanilla extract is also nice (Dang, I should have used that with the cherries! Next time). You can whip it up quickly and bring it to a party, and everyone will think you're a genius. Happens to me every time.

*Seriously. We had a holiday bake-off at my last job, and I made this crisp with apples, pears, and cranberries and took first prize

Replies: 5 Confessions

oooh, yum! I am SO making this tonight. I'll let you know how it goes

the other amy @ 07/07/2007 05:52 PM CST

Will it work in metric?

Amy C @ 07/07/2007 07:38 PM CST

it did work! I made an apple and pear crumble. very yummy ala mode. I was a little conservative with the cinnamon, next time I'll add a lot more to the sugar/flour mix. But is is sure yummy. And fruitilicious.

the other amy @ 07/08/2007 03:23 PM CST

Tried it with strawberries, raspberries, and Rainier cherries. The housemates loved it! Thanks for the idea.

I used a little less sugar than the recipe called for, because the strawberries were so sweet already.

Kurt in Seattle @ 07/09/2007 11:49 AM CST

Yay! I'm glad your respective crumbles succeeded!

Kurt, I always adjust the sugar for the filling based on the fruit -- cranberries need more, blueberries need less, etc. But I leave the ingredients for the topping pretty much as-is so I don't throw off the wet/dry balance.

Amy C @ 07/09/2007 02:11 PM CST

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