Saturday, December 15, 2012

Triple Berry Crisps

Triple Berry Crisps from Tartelette

Makes enough for 6

2 cups blueberries
1 cup blackberries
1 cup raspberries
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1/4 cup orange juice
1 tablespoon chopped crystallized ginger
1 tablespoon finely grated lemon rind
Cooking spray      

Streusel Topping:
1/2 cup all-purpose flour (or same amount in millet flour or brown rice flour)
1/2 cup packed brown sugar
¼ teaspoon salt
2 1/2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup ground almonds

Prepare the streusel topping:
Place flour, brown sugar, and salt in a food processor and pulse just to combine.
Add chilled butter and pulse a few times until mixture resembles coarse meal.
Add the almonds and pulse a couple of time. Sprinkle over berry filling; bake according to recipe above. (you can do this step completely by hand if desired)

Prepare the filling:
Preheat oven to 350° and position a rack in the middle.
I a medium bowl, combine blueberries and next 7 ingredients (blueberries through lemon rind).
Spoon 1/2 cup filling into ramekins or small skillets coated with cooking spray. Top each with the streusel.
Place ramekins on a baking sheet and bake for 20-25 minutes. Serve warm or at room temp.
You can also bake this crisp in a 13x9-inch baking dish (add about 5 to 10 minutes baking time)


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