Actually any berry will work in this recipe (even frozen, if you must), but the dark, sweet blackberries are my favorite. Served barely warm, with a scoop of vanilla ice cream, it just doesn't get much better than this.
How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly mentioned that frozen fruit can be used (if you must.). :) My skepticism grew while mixing the crumb topping - it seemed too dry and simple - but I resisted the urge to alter the recipe. Since the strawberries were still frozen when I put them in the oven, I watched for the fruit to be bubbling over the crust at the entire circumference of the pan. This ended up adding about 12 minutes of baking time. Perhaps the previous reviewers didn't adjust baking time for frozen filling, but there was nothing soupy about how this treat turned out. The ratio of effort-to-outcome of this recipe is off the charts .
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How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly mentioned that frozen fruit can be used (if you must.). :) My skepticism grew while mixing the crumb topping - it seemed too dry and simple - but I resisted the urge to alter the recipe. Since the strawberries were still frozen when I put them in the oven, I watched for the fruit to be bubbling over the crust at the entire circumference of the pan. This ended up adding about 12 minutes of baking time. Perhaps the previous reviewers didn't adjust baking time for frozen filling, but there was nothing soupy about how this treat turned out. The ratio of effort-to-outcome of this recipe is off the charts .
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I made this with fresh blackberries and followed the recipe exactly. It was delicious! Not too much liquid at all. I recommend using fresh (not frozen) fruit. Thanks for another excellent recipe, Chef John!
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Quite good-- made a few tweaks: added two cans of sliced peaches since my (thawed) bag of frozen mixed berries wasn't enough; added two tbsp flour to fruit mixture; baked almost an hour. Not too soupy-- good texture.
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This was simple and delicious. I used about 3 cups fresh blueberries and about 1 cup sliced fresh strawberries. Like other people suggested, I would double the topping amount, as I like a higher crisp to fruit ratio:) Great, easy recipe for fresh fruit! Oh, and I noticed it didn't specify a baking dish size! I used an 11.5" X 8.5". Worked perfectly.
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Delicious! I do wish the liquid would've came out a bit thicker but in all fairness I did use fresh/frozen berries. I did a mix of blackberries raspberries and strawberries...sooooo good! Served with vanilla ice cream and whipped cream on top...the whole family LOVED LOVED LOVED this and asked me to make it again next week! This couldn't have been easier. A definite keeper YUM!!!!! Thanks for sharing.:)
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Excellent, however I did take advice and cut down on the sugar to half. I used Paula Red apples a little tart which really complimented the topping well. The topping was amazing, stayed crispy until the next day.
I actually liked it cool.
Thanks again Chef John
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I used freshly picked blackberries from my yard. I read reviews that this was a bit watery so I mixed 1/3 cup flour in with blackberries and I did NOT find it soupy at all. My blackberries may not have been 100% ripe as I used the full amount of sugar and still found this slightly tart. Pretty good way to use up my abundance of blackberries.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly mentioned that frozen fruit can be used (if you must.). :) My skepticism grew while mixing the crumb topping - it seemed too dry and simple - but I resisted the urge to alter the recipe. Since the strawberries were still frozen when I put them in the oven, I watched for the fruit to be bubbling over the crust at the entire circumference of the pan. This ended up adding about 12 minutes of baking time. Perhaps the previous reviewers didn't adjust baking time for frozen filling, but there was nothing soupy about how this treat turned out. The ratio of effort-to-outcome of this recipe is off the charts .
I made this with fresh blackberries and followed the recipe exactly. It was delicious! Not too much liquid at all. I recommend using fresh (not frozen) fruit. Thanks for another excellent recipe, Chef John!
Quite good-- made a few tweaks: added two cans of sliced peaches since my (thawed) bag of frozen mixed berries wasn't enough; added two tbsp flour to fruit mixture; baked almost an hour. Not too soupy-- good texture.
This was simple and delicious. I used about 3 cups fresh blueberries and about 1 cup sliced fresh strawberries. Like other people suggested, I would double the topping amount, as I like a higher crisp to fruit ratio:) Great, easy recipe for fresh fruit! Oh, and I noticed it didn't specify a baking dish size! I used an 11.5" X 8.5". Worked perfectly.
Delicious! I do wish the liquid would've came out a bit thicker but in all fairness I did use fresh/frozen berries. I did a mix of blackberries raspberries and strawberries...sooooo good! Served with vanilla ice cream and whipped cream on top...the whole family LOVED LOVED LOVED this and asked me to make it again next week! This couldn't have been easier. A definite keeper YUM!!!!! Thanks for sharing.:)
Excellent, however I did take advice and cut down on the sugar to half. I used Paula Red apples a little tart which really complimented the topping well. The topping was amazing, stayed crispy until the next day.
I actually liked it cool.
Thanks again Chef John
I used freshly picked blackberries from my yard. I read reviews that this was a bit watery so I mixed 1/3 cup flour in with blackberries and I did NOT find it soupy at all. My blackberries may not have been 100% ripe as I used the full amount of sugar and still found this slightly tart. Pretty good way to use up my abundance of blackberries.
