Berry Crisp
I love fruit crisps. After making this sweet, mixed berry crisp with real vanilla beans, cardamom, cinnamon and a pecan crunch topping I’m certain they rank at the top of my favorites list. I even like the way the juice bubbles up and over the edges. These sweet crisps would make a great non-traditional Valentine’s Day treat for your sweetheart. The color is even right on!
I haven’t won many things in my life…I don’t suppose I’ve even tried to win “things” in my life, but once I did win what has turned out to be one of my favorite cookbooks for desserts. It’s called “Desserts From The Loveless Cafe”. I won it quite some time back on another food blog – that sadly has now disappeared. I also won a Hamilton Beach stand mixer once from Mama Harris’ Kitchen. Now there is a blog that is still going strong. That pretty much sums up “things I’ve won”.
I’ve not had the opportunity to visit this cafe but next time I find myself traveling to or through Nashville I will make it a point to stop in. Loveless Pastry Chef, Alisa Huntsman also keeps bees so I’m quite sure we’d have plenty to discuss over a cup of hot coffee and one of her delectable desserts. I admit I followed her recipe word for word and you should too. Plump juicy blackberries and raspberries mixed with spices and sugar turn into a mouthwatering base for the Pecan Crunch topping.
I used fresh plump Madagascar vanilla beans, freshly ground Saigon cinnamon and cardamom from Savory Spice Shop for this recipe. Remember using the freshest spices you can find make all the difference in the final flavor of a recipe. Tip: When using fresh vanilla beans be sure to handle them with tongs or wear gloves to prevent deterioration of your vanilla bean. If you are using the entire bean at one time this is not necessary, but in this case the recipe calls for half. Store the remaining half tightly wrapped in foil and sealed in a plastic bag.
I know with V-Day just about a week away, there will be an abundance of recipes for all types of sweet treats bombarding the foodie blogosphere. I’m curious – what is your favorite dessert to share or give to your sweetheart? Leave me a comment and share your favorites. It’s the “sweet” thing to do!
Berry Crisp and Pecan Crunch Topping
Author: Loveless Cafe - Alisa Huntsman
Recipe type: Dessert
Ingredients
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons grated orange zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ vanilla bean
- 1 pound blackberries (about 4 cups)
- 1 pound raspberries (about 4 cups)
- Pecan Crunch Topping Ingredients
- ¾ cup unbleached all-purpose flour
- ½ cup packed dark brown sugar
- ½ cup chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 400*F. Place 6-8 individual 8-ounce oven proof custard cups or ramekins on a sturdy baking sheet.
- In a large bowl combine the sugar, cornstarch, orange zest, cinnamon and cardamom. Split the vanilla bean lengthwise in half and with the tip of a sharp knife scrape the seeds into the bowl. Rub the ingredients together with your fingertips to break up the vanilla seeds and blend them evenly.
- Add the berries and toss gently to combine. Set aside.
- In a medium bowl, combine the first 5 topping ingredients and mix to combine, using your fingers to blend the mixture.
- Add the butter cubes and continue to mix with your fingers until evenly mixed. (Use immediately or refrigerate in an airtight container for one week)
- Divide the berries among the cups, filling each about three-quarters full. Sprinkle with the pecan crunch topping.
- Bake for 25-30 minutes or until the juices are bubbling and the topping is browned and crunch. Let cool for at least 15 minutes. serve with a scoop or vanilla ice cream, if desired.
I thought of you at dinner last night a woman was talking about raising her own bees. This dessert looks wonderful. We still have some frozen berries from last season we need to use up.
Hey you! Nice to hear from you. Getting my N.C. bees this spring.