black and blue berry crumble

I adore crisps in the hot summer months. These light and easy desserts are the epitome of seasonal freshness and always please a crowd. You can mix up whatever fruits you have on hand - right now, with all the abundance around, I decided to throw berries together under my favourite crisp topping - it turned out to be a winning combination! I always serve crisps with the best quality vanilla ice-cream I can find, but it's equally yummy with a good pour of rich whip cream. This makes easily into a large dish for a crowd but can also double as an elegant finale to a summer dinner party if made in individual ramekins.

  • 2 pints fresh blueberries

  • 2 pints fresh blackberries

  • 4 peaches, sliced 

  • juice of 1 lemon

  • 1 tsp. vanilla extract

  • 9 tbsp unsalted butter, cut into 1/2 inch cubes

  • 3/4 cup sliced almond

  • 3/4 cup packed golden brown sugar

  • 1 tsp cinnamon

  • 3/4 cup all purpose flour

Preheat oven to 375 F.

Mix all of the fruit together gently with lemon juice and vanilla. Place in an even layer in a large casserole dish or in 8-10 individual ramekins.

For crisp topping: cook butter in large skillet over med heat until golden, stirring often, about 5 min. Remove from heat. Mix in almonds, sugar and cinnamon. Add flour and stir until moist clumps form. Cool and crumble on top of the fruit.

Bake crisp(s) for 30-40 minutes or until fruit or until fruit is bubbling through the crisp topping, Remove from heat and let rest about 15 minutes. Serve warm with ice cream or thick pouring cream.

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desserts, bakingdanielle acken