Mini Fruit Rouges Crisps with Pistachios

• 06 June 2016


For me, summertime is the season for camping, small trips to see family/cousins and for picking berries.  The activity is both practical and enjoyable for kids (who doesn't want homemade jam in their lunches next schoolyear I remind them) and adults alike.  We all get to munch while we pick, chat about this and that, and catch a few rays of sunshine (not to be taken for granted up here in the Pacific Northwest).  Also, since we live in the city, it involves a trip to either the suburbs or the country, which is always refreshing as long as you don't get stuck in traffic :).

This recipe is a personal favorite, as it encompasses so many things I love--mini desserts, fresh berries, slightly nutty flavor and a mix of warmth and coolness (if you serve with ice cream, which is a must in my book!).  If you don't have access to tayberries, like we do up here in Washington, feel free to substitute cherries, a more classic "fruit rouges".  Enjoy!


Fruit Rouges Crisp with Pistachios

1 cup tayberries
1 cup red currants,
2 cups strawberries, halved (or quartered if the strawberries are big)
3 cups raspberries
Juice of 1 large lemon
3 TB sugar

2/3 cups all-purpose flour
1/4 cup old-fashioned rolled oats
1/2 cup dark brown sugar
1/4 tsp. good quality sea salt
1/4 cup chopped raw pistachios (not roasted, not salted)
1/3 cup unsalted butter, melted and cooled

Preheat oven to 375 degrees.

In a medium/large mixing bowl, carefully mix the berries together, keeping them as intact (and unsquished!) as possible.  Squeeze the lemon evenly over the berry mixture, before doing the same with the sugar.  Note: I typically place a small sieve under the lemon to catch any unwanted seeds, but cheesecloth and sometimes your own hand will do just fine too.

In another mixing bowl, gently whisk the dry ingredients together, starting with the flour and ending with the pistachios.  Then, drizzle the cooled, melted butter over the dry ingredients.  Using a wooden spoon, mix in the butter until a crumb forms (your clean hands may have to step in for a cameo here to make sure the mixture is thoroughly combined.)

Divide the berry mixture amongst 6 individual gratin dishes or 8 ounce ramekins.  Evenly sprinkle the crumble mixture over the berries (the dishes may appear to be on the verge of overflowing, but keep in mind everything will settle once baked in the oven).  Slide dishes into a preheated oven for 30-35 minutes.  Serve warm with a scoop of good-quality vanilla bean ice cream and you have yourself one heckuva summertime dessert!


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