BlueRaspberry crisp from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 244) by Rose Levy Beranbaum

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Notes about this recipe

  • bwhip on August 25, 2019

    I liked the lemon flavor in this recipe, but overall found it to be a disappointment. Topping was pretty sparse, and with the lovely fresh berries we had, there was no need for that much sugar (I cut it in half, and it still didn't need that much). My biggest issue with the recipe was the amount of cornstarch. I didn't want the berries to be runny and soupy, but with this much cornstarch they sort of turned into a gummy paste.

  • anya_sf on January 27, 2019

    This crisp has very little topping relative to fruit. Often I find myself reducing the amount of topping in a crisp recipe, but here I might increase it next time. I used a combination of fresh and frozen raspberries and frozen blueberries. This may have made the filling more watery as it baked, so most of the topping was moistened and didn't really brown. The lemon flavor really stood out from the zest in both topping and filling. The sweet-tart balance was just perfect to serve the crisp with vanilla ice cream.

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