Mixed Berry Crisps with Olive Oil Crumble by Jessie Sheehan
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Mixed Berry Crisps with Olive Oil Crumble by Jessie Sheehan
Pair Recipe with Mixed Berry Crisps with Olive Oil Crumble by Jessie Sheehan with:
Strawberry Olive Oil Scones By Jessie Sheehan
Similar Colavita Recipes:
Apple Crumble
Cherry Banana Nice Cream
Ingredients
Directions
Preheat the oven to 375°F. Have read 4 six-ounce ramekins. Or a 2-quart baking dish.
To make the crumble, whisk the flour, sugar, salt and baking powder together in a medium mixing bowl. Add the oil and stir to combine with a wooden spoon or flexible spatula – or better yet, use your fingers, pinching the crumble together to form clumps. Place in the freezer while you prepare the berries.
To prepare the berries, in a large bowl, whisk together the sugar, cornstarch and salt. Add the berries and using a wooden spoon or a flexible spatula (or your hands – yes: this is a theme) toss the berries in the dry ingredients to coat.
Divide the berries between the ramekins or place in the 2-quart dish. Sprinkle the crumble on top, clumping it together with your fingers before doing so to avoid a sandy topping. If you are using ramekins, you may not use all of the crumble. Lucky you. Freeze it for a rainy day.
Sprinkle generously with Turbinado sugar. If using ramekins, place on a baking sheet, before baking for 30 minutes, rotating at the halfway point. The crisps are ready when the fruit is bubbling and the topping is nicely browned. Let cool briefly before serving with a drizzle of heavy cream or vanilla ice cream.
The crisps will keep lightly wrapped in plastic wrap on the counter for a day or two, or in the refrigerator for a tad longer. Reheat briefly in the oven at 350°F.
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Ingredients
Directions
Preheat the oven to 375°F. Have read 4 six-ounce ramekins. Or a 2-quart baking dish.
To make the crumble, whisk the flour, sugar, salt and baking powder together in a medium mixing bowl. Add the oil and stir to combine with a wooden spoon or flexible spatula – or better yet, use your fingers, pinching the crumble together to form clumps. Place in the freezer while you prepare the berries.
To prepare the berries, in a large bowl, whisk together the sugar, cornstarch and salt. Add the berries and using a wooden spoon or a flexible spatula (or your hands – yes: this is a theme) toss the berries in the dry ingredients to coat.
Divide the berries between the ramekins or place in the 2-quart dish. Sprinkle the crumble on top, clumping it together with your fingers before doing so to avoid a sandy topping. If you are using ramekins, you may not use all of the crumble. Lucky you. Freeze it for a rainy day.
Sprinkle generously with Turbinado sugar. If using ramekins, place on a baking sheet, before baking for 30 minutes, rotating at the halfway point. The crisps are ready when the fruit is bubbling and the topping is nicely browned. Let cool briefly before serving with a drizzle of heavy cream or vanilla ice cream.
The crisps will keep lightly wrapped in plastic wrap on the counter for a day or two, or in the refrigerator for a tad longer. Reheat briefly in the oven at 350°F.