Razzleberry Crisp

Name: Razzleberry Crisp
Yield: Serves 8
Cuisine: United States
Ingredients: 1 teaspoon fine sea salt; ½ cup packed light brown sugar; 2 cups unbleached (all-purpose) flour; 1 Fuji or Gala apple, peeled, cored, and sliced; 2 cups sliced strawberries; 1 cup raspberries; 1 cup blueberries; 1 cup blackberries; 12 tablespoons (1½ sticks) cold unsalted butter, cut into cubes; 2 tablespoons finely chopped fresh mint; ¼ teaspoon fine sea salt; 6 tablespoons unbleached (all-purpose) flour; 1 cup Raw sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Crisps are easy to whip up for a weekday dessert. I make this one with fresh fruit when it is in season, but the recipe also works if you have fruit put up for the winter in your larder or your freezer. The mint takes this crisp to another level of freshness.

Ingredients

For the Topping

2 cups unbleached (all-purpose) flour
½ cup packed light brown sugar

Americas
United States
Dessert
Winter
Vegetarian

Method

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate. Line a baking sheet with parchment.

To make the topping: In a medium mixin