Cast-Iron Berry Crisp
This recipe uses blueberries, strawberries and raspberries to make this fruity and nutty crisp. Top with a generous scoop of vanilla ice cream to get all your guests screaming for more!
Prep time:
Cook time:
Serving size: 6
Calories per serving: 516
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 516
unsalted butter, for the pan
3 cups fresh blueberries and/or blackberries
3 cups fresh raspberries
3 cups fresh strawberries, quartered
1/3 cup granulated sugar
1/3 cup all-purpose flour
grated zest of 1 lemon
3 tablespoons aged balsamic vinegar
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1 teaspoon ground cinnamon
pinch of salt
1 stick cold unsalted butter, cut into small cubes
Directions:
Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.
Source: foodnetwork.com
Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
