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Three-berry crisp

Three-berry crisp
Los Angeles Times

One of the joys of shopping at the farmers market is free-associating your way to a fabulous market dinner menu. Strolling along from stall to stall, checking out the heaps of gorgeous Lolla Rossa lettuce here, the purple-tipped bunches of ... Read more

Total time: 60 minutes | Serves 4
  • 1 pint strawberries
  • 1/2 pint blackberries
  • 1/2 pint raspberries
  • 1/3 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/3 cup cold butter, cut up

Step 1Heat the oven to 375 degrees. Cut small strawberries in half, large ones into quarters or even 8 pieces.

Step 2Combine the strawberries, blackberries, raspberries, sugar, tapioca and lemon juice in a large bowl. Stir with a rubber spatula until the ingredients are evenly mixed. Let the mixture stand 15 minutes so the tapioca softens.

Step 3While the fruit is standing, combine the brown sugar, flour, cinnamon, nutmeg and butter in a bowl. Use a pastry blender or work the butter into the dry ingredients with your hands until you have a coarse, crumbly mixture. There will still be clumps. Do not over-mix.

Step 4Divide the fruit mixture into 4 well-buttered 1-cup ramekins. Spoon the brown sugar crumble topping over the top of each, dividing it evenly.

Step 5Place the filled ramekins on a shallow baking pan (to catch any drips) and bake until the topping is lightly browned and the fruit is bubbly, about 35 to 40 minutes.

Step 6Use a spatula to lift the ramekins onto a wire rack. Allow the berry crisps to cool somewhat before serving. Serve warm.


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