Berry Crisp and Pecan Crunch Topping
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons grated orange zest
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ vanilla bean
  • 1 pound blackberries (about 4 cups)
  • 1 pound raspberries (about 4 cups)
  • Pecan Crunch Topping Ingredients
  • ¾ cup unbleached all-purpose flour
  • ½ cup packed dark brown sugar
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 4 tablespoons cold unsalted butter, cut into small cubes
Instructions
  1. Preheat the oven to 400*F. Place 6-8 individual 8-ounce oven proof custard cups or ramekins on a sturdy baking sheet.
  2. In a large bowl combine the sugar, cornstarch, orange zest, cinnamon and cardamom. Split the vanilla bean lengthwise in half and with the tip of a sharp knife scrape the seeds into the bowl. Rub the ingredients together with your fingertips to break up the vanilla seeds and blend them evenly.
  3. Add the berries and toss gently to combine. Set aside.
  4. In a medium bowl, combine the first 5 topping ingredients and mix to combine, using your fingers to blend the mixture.
  5. Add the butter cubes and continue to mix with your fingers until evenly mixed. (Use immediately or refrigerate in an airtight container for one week)
  6. Divide the berries among the cups, filling each about three-quarters full. Sprinkle with the pecan crunch topping.
  7. Bake for 25-30 minutes or until the juices are bubbling and the topping is browned and crunch. Let cool for at least 15 minutes. serve with a scoop or vanilla ice cream, if desired.
Recipe by at https://www.theorangebee.com/berry-crisp/