Normally, if given a choice of sweets, I opt for chocolate.
Deep, dark, rich chocolate. The more intense it is the more I like it.
Mon mari, on the other hand, will eat anything sweet. He’s perfectly happy with syrupy, sugary, sweet anything. Hand him a bowl of whipped cream and he’s in heaven.
I will not desecrate my chocolate with whipped cream.
The only thing that will get me to bypass chocolate is fresh berries. If given a choice, I take the fresh berries….. mainly because chocolate is available year round; fresh berries are not.
This is my latest dessert for my most recent dinner party.
The recipe serves 12 but could be easily cut down. I actually expanded (as well as changed) a similar recipe that I found online. It’s very heavy on the fruit and light on the topping – which is exactly the way I like my summer fruits.
We were most pleased.
Very Cherry Berry Crisp
Total time: 90 minutes
- 4 cups cherries, pitted, cut in half, divided
- 4 cups blueberries, divided
- 4 cups raspberries, divided
- 1 1/2 cups dark brown sugar, divided
- 2 1/2 tbs cornstarch (maizena, corn flour)
- 2 tbs fresh lemon juice
- 1 tsp almond extract
- pinch salt
- 3/4 cup flour
- 3/4 cup rolled oats (oatmeal)
- 3 tbs butter
- 1 cup chopped almonds
- Put 3 cups each cherries, blueberries, raspberries in a large bowl.
- Add 3/4 cup brown sugar, cornstarch, lemon juice, almond extract and salt.
- Mix gently but thoroughly, set aside.
- In another bowl mix remaining 3/4 cup brown sugar, flour, and oats.
- Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles.
- Pour cherry berry mixture into a 9″ X 13″ baking dish.
- Sprinkle with remaining 1 cup each cherries, blueberries, raspberries.
- Top with crumb mixture, sprinkling evenly.
- Top crumbs with almonds.
- Bake 60 minutes at 375F (185C), until top is bubbly and brown.
- Remove and allow to cool before cutting / serving
For the dinner party I served it with a scoop of vanilla ice cream.
The rest of my menu:
- Shrimp and Caper Salad on Baby Lettuce
- Veal Marsala
- Risotto with Fresh Parsley
- Peas with Leeks and Prosciutto
- Rainbow Carrots with Butter and Parsley
- Four Cheeses
- Very Berry Cherry Crisp
The other recipes are either already on the blog or will follow in the next few days.
Except for the carrots.
I didn’t take a photo after they were finished but here is a photo after the pre-cooking.
It’s the first time I’ve had a chance to buy them and they really are fun.
I boiled them for 10 minutes earlier in the day, then finished them with butter, olive oil, parsley, salt and pepper just before serving.
They all taste just like carrots should, but the colors make an interesting dish.
A word of warning, though… The purple ones stain everything they touch as you can see by the white one in the photo that touched a purple one. And the cooking water was black.
Today we went to a birthday party. It was a lot of fun – but now I’m ready for a nap.
Or maybe a cup of tea….