Hit Parade

Posted by on Jul 21, 2014 in Desserts | 2 comments

Independence Day on Balboa Peninsula is more than a parade of bicycles and bathing suits.  For the Newport Beach Fire Department it means over 100 calls from one station alone—mostly medical aid pleas.

 

Usually I take old-fashioned pies to Ty and his crew.  This last holiday I mixed it up with a selection of desserts.  Ty said the favorite seemed to be the Three Berry Crisp.

 

 

 

 

 

 

 

 

 

I saw Mario Batali make the sweet blend of blueberries, raspberries, and blackberries on The Chew. The online recipe didn’t match up with what I saw Mario create on television—so I tweaked it here from memory.  Two cups of each type of berry or 10 ounces (of each) if you are scale baker like me.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the berries in a bowl with sugar, lemon zest, and a slurry of two tablespoons of Limoncello and one tablespoon of cornstarch.

 

 

 

 

 

 

 

Load the berries into a buttered baking dish.

 

 

 

 

 

 

 

In the same bowl, combine the topping mixture.

 

 

 

 

 

 

 

Blanket the topping over the berries.

 

 

 

 

 

 

 

Quintessential summer berry love... à la mode.

 

 

 

 

 

 

 

Three Berry Crisp

Ingredients

  • 2 cups Blueberries
  • 2 cups Raspberries
  • 2 cups Blackberries
  • 1/3 cup granulated sugar
  • 2 Tablespoons Limoncello
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon salt
  • zest of one lemon
  • 1/2 cup Flour
  • 1/3 cup rolled oats
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoon unsalted butter

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9x9 baking dish with butter.
  2. In a large bowl, gently toss together the berries, sugar, and zest. Make a slurry with the Limoncello and cornstarch. Stir in to the berry mixture and transfer to the prepared baking dish.
  3. Crisp Topping:
  4. Distribute the Crisp topping evenly over the Berries and bake for 30-35 minutes or until golden on top.
  5. Remove from oven and allow to cool for 30 minutes.
  6. Helpful Tips:
  7. 1. Use Limencello, the Italian liquor made from lemons.
  8. 2. Serve warm or at room temperature.
  9. --adapted from Mario Batali
http://cococooks.net/hit-parade/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Comments

  1. 7-21-2014

    This sounds wonderful love the limoncello have never done that but sound GREAT…… 😉

  2. 7-21-2014

    Peggy,
    Love this mixed berry recipe. An easy and quick to make dessert. I like the idea of adding Limoncello to the berries.

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