Bumbleberry Crisp
makes 8 servings
Bumbleberry is an old term meaning mixed berries. Blackberries, raspberries and strawberries are used here, but blueberries or boysenberries can be added or substituted. This recipe can easily be doubled.Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
1 cup flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar, plus more for berries
1/4 teaspoon salt
Grated zest and juice of 1 lemon
6 tablespoons unsalted butter, softened
2 cups each strawberries, blackberries and raspberries
1 1/2 tablespoons instant tapioca
prep: 20 minutes
total: 1 hour 10 minutes
zester (or grater)
medium bowl
vegetable peeler
2-quart baking dish
1. Preheat oven to 375F.
2. To make the topping, in a bowl, stir together the flour, brown and granulated sugars, salt and lemon zest. Add the butter and work it into the dry ingredients with your fingertips or a fork until the mixture is the texture of coarse sand. Set aside.
3. Using the tip of a vegetable peeler or a small knife, hull the strawberries and quarter them lengthwise. Place all the berries in a 2-quart baking dish. Sprinkle with the tapioca and with sugar and lemon juice to taste and stir gently. Sprinkle the topping over the berries and bake until the berries are bubbly, about 40 minutes.
4. Increase the heat to 400F and bake until the topping is a rich golden brown, about 5 minutes longer. Serve the crisp warm or at room temperature.
2. To make the topping, in a bowl, stir together the flour, brown and granulated sugars, salt and lemon zest. Add the butter and work it into the dry ingredients with your fingertips or a fork until the mixture is the texture of coarse sand. Set aside.
3. Using the tip of a vegetable peeler or a small knife, hull the strawberries and quarter them lengthwise. Place all the berries in a 2-quart baking dish. Sprinkle with the tapioca and with sugar and lemon juice to taste and stir gently. Sprinkle the topping over the berries and bake until the berries are bubbly, about 40 minutes.
4. Increase the heat to 400F and bake until the topping is a rich golden brown, about 5 minutes longer. Serve the crisp warm or at room temperature.
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