1/1 Photo of Fresh Berry Gratin
From America’s Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it’s also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an “off” metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream."
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Units: US | Metric
- 4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
- 1 tablespoon granulated sugar
- 1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
- 1 pinch table salt
- 1Adjust oven rack to lower-middle position and heat oven to 400 degrees.
- 2Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
- 3Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
- 4Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
- 5Cool on wire rack 5 minutes and serve.
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Nutritional Facts for Fresh Berry Gratin
Serving Size: 1 (28 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 164.8
- Calories from Fat 57
- Total Fat 6.3 g
- Saturated Fat 3.7 g
- Cholesterol 15.2 mg
- Sodium 163.3 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 0.4 g
- Sugars 17.1 g
- Protein 1.4 g
The following items or measurements are not included: