Prep 5 mins
Cook 20 mins
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."
- 946.36 ml berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
- 14.79 ml granulated sugar
- 14.79 ml kirsch (optional) or 14.79 ml other eau de vie
- 0.25 ml table salt
- 3 slice white bread, each slice torn into quarters
- 29.58 ml unsalted butter, softened
- 59.14 ml brown sugar, packed
- 0.25 ml ground cinnamon
- Adjust oven rack to lower-middle position and heat oven to 400 degrees.
- Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
- Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
- Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
- Cool on wire rack 5 minutes and serve.