Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
12 servings (serving size: 1 ramekin)

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.

How to Make It

Step 1

Preheat oven to 200°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat oven to 350°.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Step 10

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.

Flying Fish and Fandango, Seattle

Ratings & Reviews

Didn't like

mandajo
May 16, 2015
i was excited about making this recipe. It looked unique and the ingredients sounded tasty. I followed the recipe using the meringue topping and it appeared to turn out fine. But I didn't lthink it tasted that great and others agreed. The berries were the best part. I found this recipe to be more expensive and much more work than others and not worth the time or expense.

magruderjax's Review

Cindy
January 26, 2009
I love ginger, so the amount of ginger was fine for me, however, my meringue streusel came out chewy rather than crisp. I'll try this recipe again, but will maybe crisp up the streusel more before i put it on the berries

mandajo's Review

magruderjax
November 20, 2008
This recipe was just okay. My favorite part was the meringue streusel, but the berries were overpowered with ginger and the orange zest made it a little too bitter/tart for me. I think I would cut both those ingredients in half if I made this again.

Saljogi's Review

laceyinkeller
December 09, 2013
N/A