BlueRaspberry Crisp
Serves 6 to 8
Oven Temperature: 400°F/200°C, 425°F/220°C if not using a Pyrex dish
Baking Time: 30 to 40 minutes
Baking Equipment: One 8 by 2 inch square baking dish, preferably Pyrex, no preparation needed
A fresh berry crisp is a delightfully easy and enjoyable dessert. It has the best texture when still warm from the oven, when the berries will be juicy and the topping crisp. The raspberries mostly collapse but the blueberries stay pleasingly plump, offering a nice contrast in texture as well as flavor.
Crumb Topping Makes 123 grams/almost 1 cup
| unsalted butter | 28 grams | 2 tablespoons |
| lemon zest, finely grated | 4 grams | 2 teaspoons, loosely packed |
| sugar | 6 grams | ½ tablespoon |
| rolled oats | 25 grams | ⅓ cup |
| fine sea salt | . | a pinch |
| bleached all-purpose flour | 36 grams | ¼ cup plus 2 teaspoons (lightly spooned into the cup and leveled off) |
| pure vanilla extract | . | ¼ teaspoon (1.2 ml) |
Preheat the Oven
▪ Thirty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 400ºF/200ºC if using a Pyrex baking dish, at 425ºF/220ºC if using some other dish.
Mise en Place
▪ Thirty minutes to 1 hour ahead, cut the butter into 4 pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
▪ With dish washing liquid, wash the lemons. Rinse, dry, and zest them for both the topping and filling (see Citrus Zest).
Make the Crumb Topping
Food Processor Method
1. In a food processor, pulse together the lemon zest, sugar, rolled oats, and salt until well combined.
2. Add the flour, butter, and vanilla and pulse until the mixture is coarse and crumbly.
3. Empty the crumb topping into a small bowl and, with your fingertips, lightly work the mixture until it starts to clump together.
handheld Mixer Method
1. In a medium bowl, mix the butter, sugar, vanilla, and lemon zest on medium speed until smooth and creamy.
2. In a medium bowl, whisk together the flour, rolled oats, and salt.
3. Add the flour mixture to the butter mixture and mix on low speed just until incorporated.
4. Remove the bowl from the stand and, with your fingertips, lightly work the mixture until it starts to clump together.
Berry Filling
| sugar | 175 grams | ¾ cup plus 2 tablespoons |
| cornstarch | 36 grams | 4 tablespoons |
| fine sea salt | . | a pinch |
| lemon zest, finely grated (about 2 lemons) | 6 grams | 1 tablespoon, loosely packed |
| raspberries | 510 grams | 4½ cups |
| blueberries | 255 grams | 1¾ cups |
| lemon juice, freshly squeezed and strained (about 2 lemons) | 63 grams | ¼ cup (59 ml) |
Make the Berry Filling
1. In a large bowl, stir together the sugar, cornstarch, salt, and lemon zest.
2. Add the raspberries and blueberries and toss to coat them. Sprinkle with the lemon juice and, with a silicone spatula, gently mix the berries until the sugar is moistened. Allow to sit for 10 to 15 minutes for the berries to exude some of their juices.
3. Transfer the berry mixture to the baking dish.
Apply the Crumb Topping
4. Sprinkle the crumb topping evenly over the filling.
Bake the Crisp
5. Bake for 30 to 40 minutes, or until the topping is crisp and golden brown and the juices beneath are bubbling thickly.
Cool the Crisp
6. Set the baking dish on a wire rack and let the crisp cool for at least 20 minutes. Serve the crisp warm or at room temperature, preferably with a scoop of ice cream slowly melting on top.
Store: Best eaten soon after baking. If necessary, store uncovered, refrigerated, for 1 day.
Make This Recipe Your Own
I like to serve this crisp with vanilla ice cream. Lemon and raspberry also go well with it.
Making BlueRaspberry Crisp
Mix the crumb topping until it begins to clump together.
Coat the berries with the sugar mixture.
Transfer the berry mixture to the baking dish.
Sprinkle with the crumb topping.
