Fresh Berry and Croissant Gratins

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SERVES 8

WHY THIS RECIPE WORKS Quicker and dressier than a crisp, a gratin is a layer of fresh fruit piled into a shallow baking dish and dressed up with sweetened bread crumbs. In the oven, the topping browns and the fruit is warmed just enough to release a bit of juice. We wanted to find the quickest, easiest route to this pleasing dessert. For the topping, we borrowed a page from the French, grinding croissants with sugar, cinnamon, and butter in the food processor; the croissants contributed more richness and buttery flavor than the usual bread crumbs. Using brown sugar instead of granulated sugar added extra flavor and a small splash of kirsch enhanced the fruity flavor of our filling. Either light or dark brown sugar will work here. You can use any combination of berries here; just be sure to have 30 ounces of fruit in total. Do not use frozen berries. You will need eight 6-ounce ramekins for this recipe. See the Test Kitchen Tip that follows the recipe.

2	tablespoons unsalted butter
3	plain croissants
⅓	cup packed (2⅓ ounces) brown sugar
	Pinch ground cinnamon
30	ounces (6 cups) blackberries, blueberries, raspberries, and/or hulled and quartered strawberries
1	tablespoon kirsch or other eau de vie (optional)

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Soften butter and tear croissants into quarters. Pulse butter, croissants, ¼ cup sugar, and cinnamon in food processor until mixture resembles coarse crumbs, about 10 pulses.

2. Gently toss berries with remaining sugar, pinch salt, and kirsch, if using, in bowl. Divide mixture evenly among eight 6-ounce ramekins. Place ramekins on rimmed baking sheet and sprinkle evenly with croissant crumbs.

3. Bake gratins until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes. Cool for 5 minutes before serving.

TO MAKE AHEAD

Gratins can be assembled and held at room temperature for up to 4 hours before baking.