Sometimes, a fruit crisp is an unfussy way to make a delicious dessert that showcases spring/summer berries.
I Am Baker's" blog. Amanda uses fresh strawberries, which sounds delicious. With the exception of Strawberry-Rhubarb Pie, I much prefer to keep my fresh strawberries in their true uncooked form--like with my Fresh Strawberry Pie or Strawberry Cream Cake.
Raspberries seemed an ideal substitute for this recipe, and they were on sale. Perfect! So, I grabbed my beloved cast-iron skillet and preheated the oven to 375F.
NOTE: Yes, you can use frozen berries, unthawed.
The dry ingredients are quite basic: butter, flour, baking powder, eggs, pure vanilla and almond extract, and cinnamon (that I also reduced so it would be more subtle).
NOTE: Scroll down to the very end of the post for a printable recipe card.
well-seasoned and maintained, that nothing sticks to it any longer).
NOTE: Yes, you can using a baking pan, or any oven-proof skillet, instead.
Before making the dough, I had mashed the fresh berries, along with some cornstarch*, and sugar and set it aside. I pressed half of the dough into the skillet, and then added the raspberry filling.
Instant Clearjel" instead of the cornstarch. This works so much better, because my fruit fillings bind together much better (see this recipe for proof).
TASTING NOTES: The crust was absolutely delicious! It was buttery, with the perfect balance of vanilla and almond (my favorite extract). I'm glad that I reduced the cinnamon, which added to the flavor without being overpowering. The raspberries had just enough tartness with only a hint of sweet, and the almond-flavored glaze was the perfect sweet finish. We loved this recipe, and the fruit combinations are endless-- peaches and raspberries, blackberries, fresh apples. The crust is really, really good. Did I mention, that this is also quick and easy to make? Do it! Here's the recipe card.