Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Berry Crisp Tested Recipe & Video

Printer Friendly Page

Pin It

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.

Related Recipes You May Like

Apple Crisp

Cranberry Pear and Apple Crumble

Peach Cobbler

Blackberry Rhubarb Crisp

 Berry Pie

Berry Tarts

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.

View comments on this recipe on YouTube

 

 

 

Streusel Topping:

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

Berry Filling:

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)

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC