Yesterday was a perfect summer day, all blue skies and gentle breeze. My sister was visiting from California for two short days, so we spent our time together laughing and talking and eating, really not doing too much of anything, just sitting in the sun and enjoying each others’ company. I think that’s what
summer’s all about – taking the time to enjoy life a bit and forgetting around all the minutiae that can clog up our lives. We reminisced about the good old days growing up in suburban New Jersey in the 1970’s. My memories of those days are very happy, especially the ones associated with summer. We had a big raspberry
bush in the backyard, and I don’t think anything could ever be as delicious to me as the tart little berries we picked from it. To this day, that particular flavor evokes a flood of good memories. If you have access to freshly picked summer berries, count yourself lucky, and turn them into something simple and wonderful, like a
warm crisp. It couldn’t be simpler to make and when served with vanilla ice cream or gelato, as I did, it’s a 4-star dessert.
Black & Blue (Berry) Crisps
Makes 4 servings
1 pint blueberries
1 pint blackberries
1/3 cup (71 g) firmly packed light brown sugar
2 tablespoons (14 g) cornstarch
¼ cup (60 ml) tart cherry juice or water
2 teaspoons (8 g) finely grated lemon zest
½ cup (66 g) all-purpose flour
¾ cup (162 g) firmly packed light brown sugar
½ cup (60 g) slivered almonds, toasted
¼ teaspoon salt
5 tablespoons (70 g) unsalted butter, cut into ½-inch cubes
Prepare the berry mixture:
1. Preheat the oven to 350°F.
2. In a large bowl, toss together the berries, brown sugar, cornstarch, cherry juice (or water) and lemon zest. Divide the mixture among four 8-ounce ramekins or gratin dishes.
Make the topping:
3. In the bowl of a food process, pulse together the flour, brown sugar, almond and salt until the almonds are ground (but not finely ground). Add the butter pieces and pulse until the mixture is crumbly.
Bake the crisps:
4. Sprinkle the topping over the berry mixture in each ramekin. Bake the crisps on a baking sheet for 30 to 35 minutes, until the topping is browned and the mixture is bubbly.
Serve warm with vanilla ice cream or whipped cream.