Fresh Berry Gratin

Name: Fresh Berry Gratin
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 berry gratin, 4-6 serving(s)
Ingredients: 4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv); 1 tablespoon granulated sugar; 1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie; 1 pinch table salt; 3 slices white bread, each slice torn into quarters; 2 tablespoons unsalted butter, softened; 1/4 cup brown sugar, packed; 1 pinch ground cinnamon

Submitted by Pismo

"From America’s Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it’s also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an “off” metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream.""

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photo by Pismo

Ready In:: 25mins
Ingredients:: 8
Yields:: 1 berry gratin
Serves:: 4-6

ingredients

Fruit Mixture
4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
1 tablespoon granulated sugar
1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
1 pinch table salt
Topping
3 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
¹⁄₄ cup brown sugar, packed
1 pinch ground cinnamon

directions

Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
Cool on wire rack 5 minutes and serve.

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RECIPE SUBMITTED BY

Pismo

Layton, 84

<p>I live here in Utah with my wonderful husband & daughter. <br /> <br />I've been cooking since I was a kid, but really started to get interested in it over the last few years. I'm best at desserts and baking, but like to make just about anything. I especially love to entertain and cook for others. I'm not a picky eater and will try anything once. I'm always making new recipes so it's pretty rare if I make anything twice. These days cooking has me taking on a new challenge to find things that a picky 2 year old will eat and my husband and I will eat as well. It's not always easy but the successes are definitely worth the effort!</p>

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