SERVES 4 to 6
TOTAL TIME: 35 minutes
You can use any combination of berries here; just be sure to have 20 ounces of fruit in total. Do not use frozen fruit. Serve with whipped cream or ice cream.
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20 |
ounces (4 cups) blackberries, blueberries, raspberries, and/or hulled and quartered strawberries |
|
1 |
tablespoon granulated sugar |
|
1 |
tablespoon kirsch or other eau de vie (optional) |
|
Pinch salt |
|
|
3 |
slices hearty white sandwich bread, torn into quarters |
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¼ |
cup packed (1¾ ounces) light brown sugar |
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2 |
tablespoons unsalted butter, softened |
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Pinch ground cinnamon |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Gently toss berries with granulated sugar, kirsch, if using, and salt. Spread berry mixture into 1½-quart gratin dish.
2. Pulse bread, brown sugar, butter, and cinnamon together in food processor until mixture resembles coarse crumbs, about 10 pulses. Sprinkle crumbs evenly over fruit.
3. Bake gratin until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes, rotating dish halfway through baking. Let cool slightly. Serve warm.