Berry Crisp
Berry Crisp is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
2
Combining fresh seasonal berries with a crunchy topping, this easy-to-prepare crisp makes a special breakfast treat. Use whatever berries look best at your market, such as blueberries, raspberries and blackberries.
Ingredients:
- 1/2 cup rolled oats
- 1/3 cup firmly packed light brown sugar
- 1/2 cup chopped toasted pecans
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into
1-inch pieces - 3/4 cup Homemade Yogurt
- 1/4 cup tupelo honey, plus more for drizzling
- 4 cups mixed berries
- 1/4 cup granulated sugar
- 1 1/2 Tbs. cornstarch
- 1 1/2 tsp. water
Directions:
Preheat an oven to 375ºF.
In a bowl, stir together the oats, brown sugar, pecans, flour and salt. Using your fingers or 2 knives, cut in the butter until no clumps remain. Set the topping aside.
In a small bowl, whisk together the yogurt and the 1/4 cup honey. Cover and refrigerate until ready to serve.
In a saucepan over medium-low heat, combine the berries, granulated sugar, cornstarch and water. Cook, stirring occasionally, until the berries release their juices, 5 to 10 minutes. Increase the heat to medium and simmer until thickened, 5 to 10 minutes more.
Transfer the berry mixture to a ceramic loaf pan and sprinkle the topping over the fruit. Set the dish on a baking sheet and bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Let stand for 10 minutes.
Spoon the crisp into 2 bowls, dividing evenly. Drizzle with the yogurt mixture and more honey. Serves 2.
In a bowl, stir together the oats, brown sugar, pecans, flour and salt. Using your fingers or 2 knives, cut in the butter until no clumps remain. Set the topping aside.
In a small bowl, whisk together the yogurt and the 1/4 cup honey. Cover and refrigerate until ready to serve.
In a saucepan over medium-low heat, combine the berries, granulated sugar, cornstarch and water. Cook, stirring occasionally, until the berries release their juices, 5 to 10 minutes. Increase the heat to medium and simmer until thickened, 5 to 10 minutes more.
Transfer the berry mixture to a ceramic loaf pan and sprinkle the topping over the fruit. Set the dish on a baking sheet and bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Let stand for 10 minutes.
Spoon the crisp into 2 bowls, dividing evenly. Drizzle with the yogurt mixture and more honey. Serves 2.
Williams-Sonoma Kitchen.
Recommended Products:
-
$49.95
(48)
-
Sugg. Price $200 – $300 Our Price $139.95 – $300
(44)
Rated 5 out of
5
by
LongIsland1982 from
Rave Reviews
Recently made this for friends and family to rave reviews. It's a perfect balance of luscious berries and crispy, nutty - and healthy - topping. I added 1/2 cup additional fruit and 2 more tsp. of cornstarch. I did not serve the yogurt honey sauce as I didn't care for it. We all found vanilla ice cream to be a perfect go-with. I'll definitely make it again. By the way, this recipe serves 8, not 2!
Date published: 2013-07-15
Rated 4 out of
5
by
tigger0777 from
Excellent, but a little too sweet
I recommend the advice given by ym. I made it according to the directions. To deal with it being too sweet, you can change out the honey for a less sweeter one or reduce the amount of honey and/or use a little more yogurt.
Date published: 2013-05-29