Deep Purple—Summer Berry Crisp

August 4, 2009

This week, the farmers’ market graced me with a couple of boxes of plump, ripe, dark, regally hued, finger-staining fresh blueberries and wild blackberries. Tired of being plucked and popped one by one, they begged to be baked.

Serve this simple and luscious seasonal berry crisp with rich, even homemade, creamy vanilla ice cream. A midsummer standard.

BLUEBERRY & BLACKBERRY CRISP

1/2 C sugar
1-2 T ground cinnamon
2-3 gratings of fresh nutmeg
2 C fresh blueberries
2 C fresh blackberries
2 vanilla beans split or small dash of pure vanilla extract
1 T lemon juice

1 C all purpose flour
1 C brown sugar
1 C chilled unsalted butter, cut into pieces

Preheat oven to 425 F

Butter medium glass baking dish. Combine sugar, cinnamon, nutmeg and vanilla in large bowl. Add berries and lemon juice and gently toss to coat. Taste and adjust, if necessary. Transfer mixture to prepared dish.

Combine flour, brown sugar and butter in medium bowl. Using pastry blender and/or fingertips, blend ingredients until coarse meal form and the mixture becomes soft, tender and workable. Spread flour mixture evenly over berries.

Bake crisp 20 minutes, and then reduce oven temperature to 350 F. Bake until topping is golden brown, about another 30 minutes. Let stand at least 15 minutes before serving.

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