cherry crapshoot dessert {or mixed berry crisp}

I began a post on my Montreal favorites just after my last trip there in April, and it seems to have gotten lost in the shuffle. Or did I indeed post it, and have forgotten? It seems to be the story of my life these days, you know things being within reach in my mind, but misplaced in reality. Much as I enjoy escaping the routine of school, summer descends and most of my life goes on hold as I become Mommy McPhee. I’m itching a bit to jump into September to get familiar with our new routines, and life.

The kiddos start a much needed two week summer camp stint next week. I’ve got a new, big project to jump into, plus a few others that’ve been sorely neglected between the move and school ending. I’m excited to go into work mode, and put my day job as sibling referee on hold for six hours a day.

When I get my thoughts gathered, I’ve got some fun spots to share from my most recent Montreal trip. Being so close to the border is one thing I loved about living upstate. Those getaways will require more planning in the future, now that we’re 500 miles away.

In the meantime, I wanted to share the recipe for this crisp I made a few weeks ago. I started playing around with sweeteners even before beginning Weight Watchers. The tartness from the berries in here is balanced with a little cane sugar, and churned honey to make up the difference. I loved it, Isabella hated it, Virginia said it was “comme ci comme ça“. My girlfriend was the tie breaker. In her words—”that cherry crapshoot dessert was amazing…the perfect dessert”, fortifying my mental strength to face yet another day of cooking for my children. They’ll look back one day, and realize how good they had it, right?

Five Years Ago: Cherry Lime Biscuit Muffins

Four Years Ago: Homemade Mayonnaise {and a lowfat version, too!)

Three Years Ago: Crispy Baked Eggplant

Two Years Ago: Blackberry Old-Fashioned

One Year Ago: Cantaloupe & Lillet Sparkler

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Mixed Berry Crisp

I love serving this over a bit of plain Greek yogurt for breakfast, but it also doubles as a dessert. If you’re feeling decadent, or not counting points, you can even swap in ice cream for the yogurt (have an extra scoop for me, please!).

For the filling:

425 grams mixed berries

Scant 1/4 cup (30 grams) flour

1/4 cup (50 grams) granulated natural cane sugar

1 tablespoon (20 grams) honey

Freshly squeezed juice of 1/2 lemon

For the topping:

1 cup (85 grams) old fashioned oats

1/4 teaspoon (1 gram) sea salt

1/4 cup (25 grams) sliced almonds

2 teaspoons (10 grams) molasses

4 tablespoons (56 grams) butter, melted

1 teaspoon (5 grams) granulated natural cane sugar

1. Preheat the oven to 375F.

2. Prepare the filling: add the fruit to a deep bowl, along with the flour, sugar, honey, and lemon juice. Stir to mix well; set aside.

3. Make the topping: add the oats, sugar, salt, and almonds to a medium bowl. Stir to combine. Add the melted butter and molasses, and stir until it forms a sandy mixture. Add the fruit filling to a 9-inch deep dish pie plate. Evenly sprinkle the topping over the fruit.

4. Bake for 25 minutes, until juices start bubbling and the topping is golden. Let cool for at least 15 minutes before serving. Store cooled leftover crisp in the fridge for up to three days.

 

12 Comments

  • Erin

    Hi Jennie
    As a born and bred Montrealer, I’ve been waiting to hear about your favorite spots 🙂

  • Amy

    Looks delicious! I’ll make it tomorrow after hitting tonight’s farmers’ market. Thanks for the recipe.

  • Carolyn

    I have a business trip to Montreal at the end of August. Would love to see your recommendations before I go!

  • emily

    Love reading your posts. Wanted to chime in on the WW points addition to the recipes you’ve been adding it to and just say I appreciate it! Tho im not currently doing WW, I did in the past, like so many have, and it helps give at least an idea to what im eating calories/points-wise. GOD bless.

  • El

    Love Montreal! It’s definitely a perk of living near the border. The Berry Crisp looks pretty tasty too.

  • Amy

    Hi Jennie,

    As I was making this today, I realized that the directions for the topping say to add the remaining flour with no mention of oats. I put the oats in the topping but no flour. Should I have added flour? Also, step 2 doesn’t mention the honey.

    It’s in the oven now – can’t wait to try it! Thanks!

  • Jennifer Perillo

    Thanks for catching that Amy. You were correct in what you did, and I’ve made edits to the recipe. Happy Weekend! -Jennie

  • Amy

    Thanks for clarifying, Jennie. My family wants me to remake this each time they finish off the previous one. It’s a hit! And I finally bought a food scale. Love it.

  • DEE BARUCH

    I have tried to make your Quick and Easy Homemade Mayonnaise with Olive Oil 4 times.

    It Never gets thick/ stays liquid. What am I doing wrong. Please Help.

  • Jennifer Perillo

    Hi Dee,

    The only thing I can guess, without being there with you, is you should try to slowly pulse at the beginning. I’ve had mishaps myself when making it if I rush the process. Slow, steady pulses until you see the mayo start to come together. Hope that helps.

    Jennie