Tuesday, April 17, 2012

berry crisp

Spring = Sweet, tart, fresh berries (+ my favorite cookies) = Mixed Berry Amaretti Crisp. 
I'm still going through this book and loving every single recipe I've tried.

3/4 cup flour
1/4 cup sugar
1/2 cup packed light brown sugar
3/4 cup crushed Amaretti Cookies (about 16 cookies)
1 teaspoon ground cinnamon
1/2 cup toasted almonds slices
1/2 cup unsalted butter, cut into 1/2 inch pieces, then chilled in the fridge.

You can make the topping in a food processor, but I did it with a fork/by hand. In a bowl, combine the flour, both sugars, cinnamon, almond slices. Crush amaretti cookies and add to the mixture. Add pieces of butter and combine till the dry ingredients start to hold together.

6 cups mixed berries
1/3 cup sugar
2 tablespoons AP Flour
2 teaspoons lemon juice 

Arrange fruit in a baking dish, ramekin or bread pan in my case. (The juice from the fruit will come out during baking, so to prevent a mess, place a piece of foil under your dish to catch any spillage; or you can just fill your dish with less filling). Sprinkle with a generous amount of the topping mixture (enough to cover all the fruit). Bake at 375 degrees F for 40-50 minutes 
Serve warm with a scoop of Vanilla Ice Cream

(I've tried the peach version and loved it as well. You can find that version and original recipe here)

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