Quick Berry Crisp
By scratch cook
- Filling1/4 cup (50 mL) packed brown sugar
- 3 tbsp (45 mL) cornstarch
- 1 lemon
- 2 pkg (12 oz each) frozen mixed berries, thawed (about 4 cups/1 L)
- Topping1/3 cup (75 mL) butter
- 18 vanilla wafer cookies
- 1/3 cup (75 mL) sliced almonds
- 1/3 cup (75 mL) flour
- 1/3 cup (75 mL) packed brown sugar
1.Place oven rack 8 in. (20 cm) from heating element. Preheat broiler. For filling, combine brown sugar and cornstarch in (2-cup/500-mL) Prep Bowl; mix well.
2.Zest lemon with Microplane® Zester to measure 1 tsp (5 mL). Juice lemon with Juicer to measure 1 tbsp (15 mL).
3.In Rockcrok® (2.5-qt./2.35-L) Everyday Pan, combine berries, zest, juice and brown sugar mixture; mix gently with Small Mix ‘N Scraper®. Cook, uncovered, over medium heat, 10-12 minutes, stirring frequently, until mixture is bubbly, thickened and clear.
4.Meanwhile, for topping, place butter in Small Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted. Place cookies in large resealable plastic bag. Using Baker’s Roller®, coarsely crush cookies. Add cookies, almonds, flour and brown sugar to batter bowl; mix with Mini Mix ‘N Scraper® until well blended.
5.Remove Pan from heat. Sprinkle cookie mixture evenly over top of berries.
6.Place Pan 4-6-in. (10-15-cm) from heating element; broil 2-4 minutes or until topping is golden brown and crisp. (Watch closely so topping does not burn.)