Summer is all about simple cooking as much as it is about celebrating the seasonal offerings. This dessert hits both notes. You'll love how easy it is to make and you can change it up with the changing seasonal offerings.
SHOPPING LIST:
8 cups mixed berries (blueberries, blackberries, strawberries, raspberries )
3 Tablespoons Bella Cucina Wildflower Scented Sugar
1-1/2 Tablespoons flour
1/8 teaspoon lemon zest
For the Crisp topping:
1 cup all-purpose flour (or almond flour for Gluten Free)
1/2 cup organic sugar
Pinch cinnamon
1/8 teaspoon kosher salt
6 Tablespoons unsalted butter, cut into cubes and kept cold
1 cup granola
For the Lemon Cream:
1 cup heavy whipping cream
1/4 cup Bella Cucina Preserved Lemon Cream
PREPARATION: Preheat oven to 375 degrees F.
In a large bowl, add the fruit, sugar, flour and zest. Mix well until blended.
In a food processor, add the flour, sugar, cinnamon and salt. Pulse until blended. Add the cold butter cubes and mix just until blended, then continue to pulse until mixture looks like small peas. Remove to a bowl. Add the granola and blend well, breaking up the pieces as needed to create a consistent texture.
In an ovenproof casserole dish, add the fruit and smooth out evenly in dish. Sprinkle on the crisp topping to cover.
Bake, uncovered, until the fruit is cooked and the topping is crisp, about 55-60 minutes.
To make the lemon cream topping, whisk the cream by hand or in a stand mixer until soft peaks form. Gently fold in the lemon cream. Keep refrigerated until ready to use.
Remove from the oven to cool slightly. Serve warm with the whipped lemon Cream.