Triple-Berry Crisps with Meringue Streusel

Triple-Berry Crisps with Meringue Streusel Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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. Or make our same-day Almond Streusel variation. At her restaurant Flying Fish, Chef Christine 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 x 9-inch baking dish. For a real treat, serve with ice cream.

Yield:

12 servings (serving size: 1 ramekin)

Recipe from

Cooking Light

Nutritional Information

Calories 175
Caloriesfromfat 17 %
Fat 3.4 g
Satfat 1.5 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 35.6 g
Fiber 4.2 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 40 mg
Calcium 37 mg

Ingredients

Streusel:
3 large egg whites
6 tablespoons sugar
1/4 cup sliced almonds
1/4 cup flaked sweetened coconut
1/4 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 tablespoons 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 tablespoons chopped crystallized ginger
2 tablespoons finely grated orange rind
Cooking spray

Preparation

Preheat oven to 200°.

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 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 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 and the next 4 ingredients (flour through 1/4 teaspoon 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°.

To prepare filling, combine blueberries and next 7 ingredients (blueberries through 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° for 10 minutes or until bubbly. Serve warm or at room temperature.

Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.

Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above.

Chef Christine Keff,

Flying Fish and Fandango, Seattle,

Cooking Light

July 2002
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