Home Party Dessert Recipe

9/13/2015

Huckleberry Crisp

6 T plus 1/2 cup granulated sugar
6 T flour
1/4 cup rolled oats
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
1 t lemon zest
2 t lemon juice
3/4 vanilla extract
1/4 t salt
1/4 t ground cinnamon
4 T unsalted butter, softened
2 t brandy
4 cups huckleberries
2 T cornstarch
Creme fraiche or vanilla ice cream for serving

>how to make<

*Heat oven to 350 degrees.
*Place four 6 oz ceramic ramekins on a parchment paper lined baking sheet.
*In a medium bowl, combine 6 T granulated sugar, flour, oats, brown sugar, walnuts, lemon zest, 1/4 t vanilla, 1/4 t salt, and cinnamon.
*Using your fingers, work the butter into the flour mixture until crumbly; transger the topping to the freezer to chill for 30 minutes.
*In a large bowl, stir together the remaining granulated sugar, salt, and vanilla, along with the lemon juice, brandy, huckleberries, and cornstarch.
*Divide the berry mixture between the ramekins.
*Mound some of the topping over each ramekin and bake until the berries are bubbly and the topping is browned, 35 to 40 minutes.
*Top each crisp with a dollop of creme fraiche or ice cream and serve.

-serves 4-

Labels: crisp recipe, huckleberry crisp recipe, huckleberry recipe

¶ 9/13/2015 07:25:00 AM 0 Comments

9/04/2009

Blackberry & Nectarine Crisp

Topping:
1 1/4 cups old-fashioned oats
1 cup plus 2 T firmly packed brown sugar
3/4 cup all purpose flour
1 T grated lemon peel
3/4 cup unsalted butter

Fruit:
3 lbs nectarines, halved, pitted, cut into 1/2" wide wedges
6 cups fresh blackberries
1 1/2 cups sugar
2 T instant tapioca

Vanilla ice cream

>how to make<

For Topping:
*Combine first 4 ingredients in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
(Topping can be prepared 1 day ahead. Cover and refrigerate.)

For Fruit:
*Preheat oven to 375 degrees.
*Toss nectarines, berries, sugar and tapioca in large bowl.
*Let stand 15 minutes.

*Transfer fruit mixture to 9x13" baking dish.
*Sprinkle topping over.
*Bake until topping browns and fruit bubbles about 50 minutes.
*Cool and spoon crisp into bowls.
*Top with ice cream.

-serves 12-

Labels: blackberry recipe, crisp recipe, nectarine recipe, summer fruit recipe, tapioca cooking

¶ 9/04/2009 03:44:00 PM 0 Comments

6/07/2007

Other Recipes

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According to "the Pastry Chef's Companion",
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According to "the Pastry Chef's Companion",
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According to "the Pastry Chef's Companion",
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