Summer Berry Crisp
You all know that I think of our bakeries as my babies, and clearly I love all of my children. I have to admit, however, that Cherbourg Cyprus has been my favorite haunt as of late for one solid reason - the location! Being right across the street from Findlay Market means I get to look out while making pour-over coffees and watch all the market happenings. When we started building Cyprus, it was October and I could see all manners of pumpkins and gourds and general fall pomp. Now I look out and see produce stalls overflowing with zucchinis, huge bushels of herbs , and my all-time summer favorite - berries! Cooking to the seasons is such a natural and exciting endeavor. I have always loved farmer's markets (the first place I started selling my baked goods!), but sometimes the busy-ness of life makes shopping there seem more aspirational than practical. But, what could be more practical than buying what is fresh, in-season, and local? The quality always shows and the experience is unbeatable.
You can bring this taste of all that is fresh, in season, and (hopefully) local to your table in the form of a bubbling and beautiful summer berry crisp. Its quick, easy, and beyond delicious. It's recipes like these than can make a formidable baker out of a novice. Just gather the best berries you can muster and the rest of the ingredients are likely to be found in your cupboards! A crisp is also a great last minute addition to any dinner party or gathering. You can pop it in the oven while your guest eat dinner and even if they're full, once you pull this crisp out of the oven I'm quite confident they'll make room for it.
Be Sweet &
See you soon.
Geri
p.s. I hope to see you all soon at Cherbourg Cyprus! If you've been or hope to go, please let me know in the comments. I'd love to hear from you!
Summer Berry Crisp
Ingredients:
Filling:
6 C. berries
1/4 C. sugar
1/3 C. Cherbourg flour
1/2 tsp. cinnamon
Crisp:
1 C. gluten & nut free rolled oats(we use Trader Joes)
1/2 C. Cherbourg flour
1/2 C. brown sugar, packed
1/4 C. sugar
1/2 tsp. salt
1/2 C.(4 oz.) butter, cold and cubed
Directions
Preheat oven to 350°F. Butter a 9 inch pie plate and set aside.
Gently mix berries, 1/4 C. sugar, 1/3 C. Cherbourg flour, and 1/2 tsp. cinnamon and pour mixture into pie plate.
In a clean bowl, whisk together all dry ingredients for the crisp. Add cold, cubed butter and cut into the dry ingredients with a pastry cutter or fork. Mixture should resemble a coarse meal.
Pour crisp evenly over the berry mixture. Place pie plate on a baking sheet.
Bake in the center of the pre-heated oven for 1 hour, or until the filling is bubbling and the top is golden brown.
