real life test kitchen: easy berry crisp

This is one of our favorite summer treat recipes. Enjoy!

The other day my fridge seemed to be overflowing with fruit — blackberries, raspberries, strawberries and blueberries — all begging to be eaten quickly before going bad. A baked crisp seemed like the easiest solution, and this one that I discovered over at the lovely Baker’s Royale blog seemed to be a simple one to try. First you simply mix whatever summer fruit you may have handy (I used about 3 cups of the aforementioned berry collection) and cook them in a pan with 3/4 cup of sugar, and two tablespoons of cornstarch and water (that have been premixed together). Simmer them until they just start to bubble. Pour the fruit into a baking dish and let it cool. Meanwhile make the crumble by mixing of one cup of flour, 3/4 cup of light brown sugar, a handful of toasted almonds, a pinch of some pie spices (like cinnamon and nutmeg), and a dollop of applesauce (three tablespoons). Blend that mixture with six tablespoons of cold butter until well combined and crumbly. Sprinkle over the fruit and then bake at 400 degrees for about 30 minutes, until top is brown and fruit is bubbling a bit. Let it cool before serving. And whatever you do — don’t forget the ice cream!

Click here to see full recipe at Baker’s Royale.

A few more summery fruit treats:
Blueberry Crumb Pie

Finding the perfect fruit crisp

Perfect Pops

New obsession: Salmonberries

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