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  • I'm Kristen, a clumsy but determined home cook and crafter living in the Boston area with my husband, B, and I have an interest in all things food and craft.

    This blog was created to keep track of my various projects and adventures. They may not all be successes, but my goal is to remain unintimidated by whatever engages my curiosity.



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Mixed Berry Crisp

Crisp, crumble, buckle, grunt, cobbler…I’m getting better at knowing what’s what, but this is a confusing food genre. No matter, I’ve come to love them all, which is something that I would never have thought I’d be saying if you asked me a few years ago.

It used to be all about cake, cookies, and other pastries for me. Sure, I enjoyed apple or pumpkin pie at the holidays, but during the rest of the year I wouldn’t look twice at a pie or any other fruit dessert if I had a choice between that and a chewy chocolate chip cookie or a piece of yellow cake with buttercream frosting. I think that the idea of a fruit-based dessert gave my sense of texture the heebie jeebies. I didn’t like the thought of biting into wonky, plump bits of cooked fruits. Weird, I know. But, thankfully, I’ve gotten over this neurosis and am trying my best to catch up on all of the years that I lost by thinking that I disliked fruity desserts.

Mixed Berry Crisp

These individual berry crisps are delicious and allowed me to use some of the wonderful blackberries that were on sale at the supermarket this week. I mixed them 1 to 1 with blueberries and ended up with a dessert that I’m sure I’ll be making again. I love the flexibility of desserts like this. Make the recipe half a dozen times, and you can use half a dozen different combinations of berries and fruits, creating a new dessert every time.

Black and Blue Mixed Berry Crisps

FOR THE TOPPING

Ingredients

3/4 cup whole wheat (or all purpose) flour
1/2 cup old fashioned oats
1/2 cup pecans, toasted and chopped
1/2 cup light brown sugar, packed
1/4 cup white sugar
1/4 tsp. kosher salt
1 stick unsalted butter, chilled and cut into cubes

FOR THE FILLING
adapted from Individual Berry Crisps by Alton Brown

Note: If you’re using frozen berries, thaw and drain them before you mix them together for the filling.

12 oz. fresh or frozen blackberries
12 oz. fresh or frozen blueberries
1/2 cup agave nectar (or 1/2 cup white sugar)
1 Tbsp. cornstarch (if using agave nectar, add an additional teaspoon of cornstarch)
1/2 cup crisp topping

Directions

1. Preheat the oven to 350 degrees. Prepare six individual 8 oz. ramekins (a 9×9 inch pan should work, if you don’t have ramekins) by spacing them evenly on a sheet pan that has been covered with parchment paper.

2. Make the topping: Combine the flour, oats, pecans, brown sugar, white sugar, and salt in a large mixing bowl. Once thoroughly mixed, add cubed butter and work the mixture with your fingers until it becomes a crumbly mixture that holds together if you squeeze it together in your hand. Refrigerate until ready to use.

3. Make the filling: In a second mixing bowl, stir berries, agave nectar (or sugar), cornstarch, and 1/2 cup of the crisp topping together until thoroughly combined.

4. Divide the berry mixture evenly between six ramekins and top each with roughly half a cup of the crisp topping. Bake for 40-45 minutes, or until the topping is browned and the fruit is bubbling. Cool for at least 15 minutes and serve.

Posted in Desserts, Favorites, Food, Whole Grain | No Comments »

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