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Fresh Berry Gratin

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Ingredients

Adjust Servings:
4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
1 tablespoon granulated sugar
1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
1 pinch table salt
3 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup brown sugar, packed
1 pinch ground cinnamon

Nutritional information

164.9
Calories
57 g
Calories From Fat
6.4 g
Total Fat
3.8 g
Saturated Fat
15.3 mg
Cholesterol
163.3 mg
Sodium
26.1 g
Carbs
0.5 g
Dietary Fiber
17.2 g
Sugars
1.5 g
Protein
28g
Serving Size

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Fresh Berry Gratin

Features:
    Cuisine:

    From Americas Test Kitchen

    Though a mixture of berries offers a wonderful combination of color, flavor, and texture, its also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an off metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Fresh Berry Gratin, From Americas Test Kitchen Though a mixture of berries offers a wonderful combination of color, flavor, and texture, its also fine to use just one or two types of berries One-half pint of fresh berries equals about one cup of fruit Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option Do not thaw them before baking Avoid using a metal pie pan that may react with the acidity of the fruit and impart an off metallic flavor Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream , From Americas Test Kitchen Though a mixture of berries offers a wonderful combination of color, flavor, and texture, its also fine to use just one or two types of berries One-half pint of fresh berries equals about one cup of fruit Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option Do not thaw them before baking Avoid using a metal pie pan that may react with the acidity of the fruit and impart an off metallic flavor Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream


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    Steps

    1
    Done

    Adjust Oven Rack to Lower-Middle Position and Heat Oven to 400 Degrees.

    2
    Done

    Toss Fruit Gently With Sugar, Kirsch (if Using), and Salt in Medium Nonreactive Bowl and Transfer to 9-Inch Glass or Ceramic Pie Pan.

    3
    Done

    Pulse Bread, Butter, Sugar, and Cinnamon in Bowl of Food Processor Fitted With Steel Blade Until Mixture Resembles Coarse Crumbs, About Ten 1-Second Pulses.

    4
    Done

    Sprinkle Crumbs Evenly Over Fruit and Bake Until Crumbs Are Deep Golden Brown and Fruit Is Hot, 15 to 20 Minutes.

    5
    Done

    Cool on Wire Rack 5 Minutes and Serve.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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