Triple-Berry Crisp with Meringue Streusel

By Hklbrries

This fresh berry dessert uses a baked meringue that's crumbled and stirred into the streusel. The filling uses crystallized ginger and orange rind for a decidedly tart flavor that contrasts with the sweet topping. Because the meringue needs to sit in the oven at least 12 hours, make it a day before serving...

At her restaurant Flying Fish, Keff serves the crisps in small skillets, but we tested them in ramekins as well. You can also make a single crisp in a 13-by-9-inch baking dish. For a real treat, serve with ice cream.

To make this dessert in a 13-by-9-inch baking dish, bake for 30 minutes or until bubbly. Or use small skillets (available at Williams-Sonoma) and bake for 25 minutes. The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Ingredients

• Streusel:
• 3 large egg whites
• 6 tbsp sugar
• 1/4 cup sliced almonds
• 1/4 cup flaked sweetened coconut
• 1/4 tsp ground cinnamon
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 tbsp grated lemon rind
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 1/2 tbsp chilled butter, cut into small pieces
• Filling:
• 4 cups blueberries
• 2 cups blackberries
• 2 cups raspberries
• 1/4 cup cornstarch
• 1/4 cup packed brown sugar
• 1/2 cup orange juice
• 3 tbsp chopped crystallized ginger
• 2 tbsp finely grated orange rind
• Cooking spray

Details

Servings 12

Preparation

Step 1

Preheat oven to 200 F.

To prepare streusel, place egg whites in a large bowl, beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 tsp cinnamon. Spread as evenly as possible onto a parchment-lined 15-by-10-inch jelly roll pan.

Bake 2 1/2 hours. Turn oven off, cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, lemon rind, nutmeg and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.

Preheat oven to 350 F.

To prepare filling, combine blueberries, blackberries, raspberries, cornstarch, brown sugar, orange juice, crystallized ginger and orange rind in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350 F for 10 minutes or until bubbly. Serve warm at room temperature.