OMG, I made this yesterday and it was a *huge* smash. I got the
original recipe from Epicurious and took the reviewers' advice and cut
the sugar. I also increased the dough, all to great success. This was
tart and kinda like a cross between a pie and a cobbler. Also, the
original recipe said it served 8. HA! It's a 13" x 9" pan. 12 would be
closer to the mark, and if you served some softened vanilla bean ice
cream to "cut" the tart berry flavor, it is perfection:

@@@@@ Now You're Cooking! Export Format

Mixed-Berry Crisp

desserts, quick and easy

2 1/2 cups plus 2/3 cup all purpose flour
1 1/2 cups sugar
4 teaspoons ground cinnamon
1/2 teaspoon salt
28 tablespoons chilled unsalted butter; cut into pieces
2 1/2 cups blueberries
2 1/2 cups raspberries
2 1/2 cups blackberries
2 teaspoon vanilla extract

Preheat oven to 375°F. Butter and flour 13x9x2-inch glass baking dish.
Blend 21 1/4 cups flour, 1/2 cup sugar, 2 teaspoons cinnamon, and 1/4
teaspoon salt in processor until just combined. Add half the butter;
using on/off turns, cut in until moist clumps form. Repeat Press 1/4
of flour mixture onto bottom of pan.

Mix all berries, vanilla, 2/3 cup flour, and 3/4 cup sugar in large
bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over.
Bake until topping is brown and cooked through, about 50 minutes. Cool
15 minutes.

(I have doubled most of the original dough ingredients, after having
halved the sugar.)

Contributor: Bon Appétit

Yield: 12 serving

(Butter and flour the pan *heavily* so the crust doesn't stick so
badly, which is my next improvement on the REC)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote on 25 Sep 2005 in rec.food.cooking

> @@@@@ Now You're Cooking! Export Format
>
> Mixed-Berry Crisp
>
>
Sound very good but...
The directions are confusing me...1/2 the butter goes to make the
pastry...where does the other half of the butter go? You only seem to
mention 1/4 of the pastry being pressed into the baking pan...Where does
the rest go? I think you missed a line or 2 when typing it out.

Would brown sugar work in this?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
| Terry Pulliam Burd wrote on 25 Sep 2005 in rec.food.cooking
|
| > @@@@@ Now You're Cooking! Export Format
| >
| > Mixed-Berry Crisp
| >
| >
| Sound very good but...
| The directions are confusing me...1/2 the butter goes to make the
| pastry...where does the other half of the butter go? You only seem to
| mention 1/4 of the pastry being pressed into the baking pan...Where does
| the rest go? I think you missed a line or 2 when typing it out.
|
| Would brown sugar work in this?
|

" Add half the butter;
using on/off turns, cut in until moist clumps form. Repeat Press 1/4
of flour mixture onto bottom of pan."

Note the Repeat snuck in there. I read that to mean that you add the other
half of the butter at this time.

Then she gave instructions to put the fruit filling in, after which "
Sprinkle remaining flour mixture over." Cannot answer about the brown
sugar, but thought I could give you this much info.

Debbie

Terry Pulliam Burd wrote:
> OMG, I made this yesterday and it was a *huge* smash. I got the
> original recipe from Epicurious and took the reviewers' advice and cut
> the sugar. I also increased the dough, all to great success. This was
> tart and kinda like a cross between a pie and a cobbler. Also, the
> original recipe said it served 8. HA! It's a 13" x 9" pan. 12 would be
> closer to the mark, and if you served some softened vanilla bean ice
> cream to "cut" the tart berry flavor, it is perfection:
>
> @@@@@ Now You're Cooking! Export Format
>
> Mixed-Berry Crisp
>
> desserts, quick and easy
>
> 2 1/2 cups plus 2/3 cup all purpose flour
> 1 1/2 cups sugar
> 4 teaspoons ground cinnamon
> 1/2 teaspoon salt
> 28 tablespoons chilled unsalted butter; cut into pieces
> 2 1/2 cups blueberries
> 2 1/2 cups raspberries
> 2 1/2 cups blackberries
> 2 teaspoon vanilla extract
>
> Preheat oven to 375°F. Butter and flour 13x9x2-inch glass baking dish.
> Blend 21 1/4 cups flour, 1/2 cup sugar, 2 teaspoons cinnamon, and 1/4
> teaspoon salt in processor.....

Rest snipped


21 1/4 cups? Sounds like a very mealy dough. )

On Mon, 26 Sep 2005 06:02:27 -0400, Margaret Suran
> wrote:

>21 1/4 cups? Sounds like a very mealy dough. )

Margaret, go to your room <g>

(Thank you.)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >, Terry Pulliam
Burd > wrote:
(snipped)
> (Butter and flour the pan *heavily* so the crust doesn't stick so
> badly, which is my next improvement on the REC)

How important is cosmetics in the grand scheme? Line the pan with
parchment.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-19-05

"Terry Pulliam Burd" > wrote in message
...
> OMG, I made this yesterday and it was a *huge* smash. I got the
> original recipe from Epicurious and took the reviewers' advice and cut
> the sugar. I also increased the dough, all to great success. This was
> tart and kinda like a cross between a pie and a cobbler.

I'm not sure we're thinking of the same recipe. The Mixed Berry Crisp I
saw there today used oatmeal, no bottom crust, brown sugar, and some of
the reveiwers thought it was too tart and added more sugar.

In any case, they both sound good, though I usually prefer the oatmeal
kind. I've never made one with frozen berries, though, and it sounds
like a worthwhile experiment for tonight (oh no, are we out of vanilla
ice cream?). Would be a great hip-pocket dessert to make at the last
minute because the ingredients are so easy to keep on hand.

Thanks for the idea!

On Mon, 26 Sep 2005 17:58:37 GMT, "Chris" >
wrote:

>In any case, they both sound good, though I usually prefer the oatmeal
>kind. I've never made one with frozen berries, though, and it sounds
>like a worthwhile experiment for tonight (oh no, are we out of vanilla
>ice cream?). Would be a great hip-pocket dessert to make at the last
>minute because the ingredients are so easy to keep on hand.

Two different recipes, AFAICS.
>
>Thanks for the idea!
>
You're welcome.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> OMG, I made this yesterday and it was a *huge* smash. I got the
> original recipe from Epicurious and took the reviewers' advice and cut
> the sugar. I also increased the dough, all to great success. This was
> tart and kinda like a cross between a pie and a cobbler. Also, the
> original recipe said it served 8. HA! It's a 13" x 9" pan. 12 would be
> closer to the mark, and if you served some softened vanilla bean ice
> cream to "cut" the tart berry flavor, it is perfection:
>
> @@@@@ Now You're Cooking! Export Format
>
> Mixed-Berry Crisp
>
> desserts, quick and easy
>
> 2 1/2 cups plus 2/3 cup all purpose flour
> 1 1/2 cups sugar
> 4 teaspoons ground cinnamon
> 1/2 teaspoon salt
> 28 tablespoons chilled unsalted butter; cut into pieces
> 2 1/2 cups blueberries
> 2 1/2 cups raspberries
> 2 1/2 cups blackberries
> 2 teaspoon vanilla extract
>
> Preheat oven to 375°F. Butter and flour 13x9x2-inch glass baking dish.
> Blend 21 1/4 cups flour, 1/2 cup sugar, 2 teaspoons cinnamon, and 1/4
> teaspoon salt in processor until just combined. Add half the butter;
> using on/off turns, cut in until moist clumps form. Repeat Press 1/4
> of flour mixture onto bottom of pan.
>
> Mix all berries, vanilla, 2/3 cup flour, and 3/4 cup sugar in large
> bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over.
> Bake until topping is brown and cooked through, about 50 minutes. Cool
> 15 minutes.
>
> (I have doubled most of the original dough ingredients, after having
> halved the sugar.)
>
> Contributor: Bon Appétit
>
> Yield: 12 serving
>
> (Butter and flour the pan *heavily* so the crust doesn't stick so
> badly, which is my next improvement on the REC)
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>


Must be something in the air! I made a Crisp last night too! MountainBerry
Crisp, which is apples, blackberries and raspberries. The recipe is in the
Lunch/Dinner thread a little below this one.

kimberly