Chef Michelle Moore (South Pasadena, California)
Serves 8–12
I love crisps; they are easy to make and very versatile. You just combine fruits of the season with a crumble-type pastry topping, and then bake until bubbly. Delicious!
6 cups mixed berries (blueberries, blackberries, raspberries, and/or strawberries)
⅓-½ cup brown sugar (amount depends on sweetness of fruit)
2 tablespoons cornstarch
½ teaspoon ground cinnamon
½ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into small pieces
¾ cup oatmeal (regular or quick-cooking)
⅓ cup sweetened and shredded coconut (see Chef’s Tips on nuts and seeds, this page)
⅓ cup slivered or sliced almonds
Preheat an oven to 350°F. Butter a 9- by 12-inch baking pan (or coat with cooking spray).
If including strawberries, roughly chop to make pieces similar in size to other berries. Then, in a large bowl, gently combine the berries with the brown sugar, cornstarch, and cinnamon; place in a prepared pan.
Place the flour, brown sugar, salt, and cinnamon in a food processor fitted with the metal blade; pulse a few times or until combined. Add the chilled butter, and pulse until the mixture resembles coarse meal. Add the oatmeal, coconut, and almonds, and pulse a few more times. If you do not have a processor, gently mix the flour, sugar, and spices in a bowl. Using a pastry blender or your hands, work the butter into the dry mixture until it resembles coarse meal. Add oats and roughly chopped coconut and almonds.
Sprinkle the topping mixture evenly over the berry filling. Bake for approximately 30 minutes or until bubbly.
Serve warm or at room temperature. While delicious served as is, you can also dress it up with a dollop of crème fraîche, ice cream, or frozen vanilla yogurt.
Chef’s Tip
As a variation, try mixing berries with other summer fruits, like peaches or plums. You can also substitute walnuts or pecans in place of almonds. Rather than making one large crisp, you can also bake this in ten individual 6-ounce cups. Place the cups on a baking sheet, and bake for approximately 12 minutes.