Most of the time when I’m making dinner for family or guests, I like to keep the dessert simple, this bumbleberry crisp with lemon curd fits the bill. I think that’s why I like crisps and cobblers so much. You can put it in the oven when you sit down to eat and you don’t have to keep a close eye on it like some desserts. I love them with whipped cream or ice cream, but this bumbleberry crisp has lemon curd on top.
What is a bumbleberry
If you’ve not heard of bumbleberries, don’t worry, it’s not a real berry but a combination of blackberries, blueberries and raspberries.
This dish works even when your berries aren’t the freshest and if you can’t find all three, leave one out.
How do you make a bumbleberry crisp with lemon curd
Step 1: Mix berries with sugar, cornstarch and vanilla and then let them sit for a while. Place in a deep baking dish.
Step 2: For the topping combine brown sugar, oats, flour, and cinnamon in a food processor and add cold butter, processing until you have pea size clumps. Place on top of berries and bake.
How do you make the BEST lemon curd
- Warm lemon juice
- Whisk egg yolks and sugar and slowly add the warm lemon juice.
- Pour mixture into a saucepan over medium heat and whisk vigorously until you see the first bubble then whisk even harder for 30 seconds. Remove from heat and whisk in butter. Cool in the refrigerator for at least an hour.
While this mixed berry crisp has just a few simple ingredients, somehow the combination of berries topped with tangy lemon curd, was the perfect ending to our Christmas dinner.
Natalie and I had fun making the lemon curd the day before, I whisked “like a maniac” per Ashley’s instructions as she timed me. This crisp would be delicious without the lemon curd, however, you would miss the tangy lemon paired with the sweet crisp. This was pretty juicy but we didn’t mind at all. You might want to put a cookie sheet underneath the baking dish to prevent a spillover.
If you didn’t get this cookbook for Christmas, I would highly recommend it. It’s becoming one of my favorites.
More BERRY recipes
- Mixed berry braid
- Strawberry chiffon pie
- Strawberry skillet cake
- Mini raspberry pie
- Mixed berry pizza
- Blueberry cobbler
- Lemon berry shortcake
- Strawberry shortcake
- Berry and rhubarb crisp
- Blackberry Crumble
Bumbleberry Crisp with Lemon Curd
Ingredients
FILLING
- 1 cup sugar
- 1 vanilla bean split and scraped
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups blackberries
- 3 cups raspberries
- 2 cups blueberries
STREUSEL
- 1 cup flour
- ½ cup brown sugar
- ¾ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup cold butter cut into 1 inch cubes
- ½ teaspoon cinnamon
LEMON CURD
- ¾ cups lemon juice about 4 lemons
- 4 teaspoons lemon zest
- 8 egg yolks
- ¼ teaspoon salt
- 1 ¼ cups sugar
- ½ cup butter cut into 1 inch cubes
Instructions
- Filling: In a small bowl, combine the sugar, vanilla seeds, cornstarch and salt. Place berries in a large bowl and toss with sugar mixture. Set aside for at least 30 minutes or up to overnight.
- Streusel: In a food processor combine the dry ingredients and add butter. Process until peas size clumps. Set aside.
- Lemon Curd: In a saucepan over low heat, warm the juice, zest and salt. In a large bowl, whisk egg yolks and granulated sugar until pale and smooth, about 2 minutes. Very slowly whisk in the warm lemon juice until incorporated. Pour back into saucepan and place over medium heat. Whisk “ferociously” until you see the first bubble of a boil. Continue to whisk “like a maniac” for 30 seconds, then remove from heat and whisk in butter.
- Strain in sieve. Cover with plastic so it touches the surface and refrigerate for at least an hour.
- To assemble: Preheat oven to 350º. Spray a 13 x 9 inch baking dish with cooking spray. Add berries and place streusel over the top. Bake until it is golden brown and bubbly, about 1 hour. Let cool slightly and top with lemon curd.
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