We have been enjoying our last taste of summer in the cold air of October.
The other day I picked up some strawberries from the weekly market in town and I had a few blueberries on hand so I decided to make a crisp.
It came out so good that I went back to the outdoor market a few days later for more berries and made another!
Berry Crisp Recipe
2 lbs strawberries (or 1 kg)
1/4 lb blueberries (or 125 g)
1/2 cup sugar
4 tablespoons brown sugar (or raw cane sugar)
4-5 tablespoons cornstarch (depending on how firm you want the filling to be)
4-5 tablespoons all purpose unbleached flour
1 stick + a few tablespoons of cold butter
1 cup brown sugar (or raw cane sugar)
1 cup all purpose unbleached flour
1 cup sweet almond meal (or you can make your own by grinding whole or blanched almonds)
Mix cut strawberries and blueberries in a bowl with the sugars, cornstarch and flour. Transfer mixture to a pie dish. In a separate bowl put cold butter cut into small cubes and mix with flour, sugar and almond meal. Use a pastry cutter or food processor to cut the butter into the flour mixture until it becomes crumbly and there are no more large pieces of butter in the mix. Cover the berries with the crumble topping spreading it out evenly over top. Do not press down on the topping but instead gently spread it over the top. Bake at 350 degrees Fahrenheit for 45 minutes or until the top is slightly browned and the berry mixture is bubbling. (You may want to put something under the pie plate in case the contents spill over when baking. This happened to me the second time I made it. This way you won’t have to clean your oven!) Guten Appetit!