We're not sure which is the best part of cookbook author Melissa Clark's easy blueberry raspberry crisp: the warm bubbly berry center, the spiced crumble topping or the perfect finishing touch of vanilla ice cream that melts over the dessert.
- 8 cups mixed fresh raspberries and blueberries
- 3-4 tablespoons granulated sugar, depending upon sweetness of berries
- 1 teaspoon finely grated lemon zest
- 1 1/3 cups (166 grams) all-purpose flour
- 1/3 cup (43 grams) whole wheat flour
- 1/3 cup (70 grams) dark brown sugar
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon allspice
- 1/8 teaspoon salt
- 1/2 cup (8 tablespoons/ 113 grams) melted butter
- Vanilla ice cream, for serving
1. Preheat oven to 350°F. To prepare filling, toss berries with sugar and lemon zest. Set aside.
2. To make topping, in a large bowl, whisk together flour, sugars, cinnamon, cardamom, allspice, and salt. Stir in butter. Coarse crumbs will form.
3. Pour filling into a 2 quart gratin dish or 10-inch round cake pan (do not grease first), mounding the fruit in the center. Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature.