• Jonathan Desai

Berry Almond Crisp

Keen cooks everywhere can’t wait for summer and the arrival of all those luscious soft fruits. Each bite is a revelation, as it is with raspberries, blueberries, currants, and cherries. If you have a particularly big stock, with a handful of at least three different fruits left over the following day, try this relative of a classic crumble—probably my favorite dessert. I love the contrast of the sweet, crunchy topping with the tartness of the fruit, with neither one overpowering the other. In short, perfect harmony!

Serves 12


  • 1 pound strawberries

  • 14 ounces red currants

  • 1½ pounds raspberries

  • Generous 1 cup superfine sugar, divided

  • 2¾ cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 2 sticks salted butter, diced and softened, plus more for greasing

  • Generous 1 cup ground almonds

Instructions 1. Preheat the oven to 400°F and grease two 9½-inch round porcelain baking dishes with melted butter. Wash and dry all the fruit, and then hull the strawberries and pull the red currants off their stalks. 2. Put the berries and currants in a large bowl, sprinkle with a scant ½ cup of the sugar, and stir to combine. Divide the fruit between the baking dishes, spreading it in a single layer. 3. In a separate large bowl, combine the flour, cinnamon, remaining sugar, diced butter, and ground almonds. Rub the ingredients lightly together with your fingertips until coarse crumbs form. 4. Scatter a layer of the crumb mixture over the fruit in the baking dishes and bake for 40 minutes, until the topping is golden and crisp. Serve warm.

Excerpted from Enjoy: Recipes for Memorable Gatherings by Perla Servan-Schreiber, Flammarion, 2020. Photography by Nathalie Carnet.

Courtesy of Reminder Media, American Lifestyle

2 views0 comments