Blackberries, blueberries and raspberries make up this Bumbleberry Crisp. A great way to feature fresh berries, but don’t stop there, the lemon curd on top is AMAZING!
Most of the time when I’m making dinner for family or guests, I like to keep the dessert simple. 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 it with whipped cream or ice cream, but this recipe has lemon curd on top. I would never have thought to top a crisp with lemon curd but when Ashley Christensen suggested it in her cookbook, I knew it would be fabulous.
If you’ve not heard of bumbleberries, it’s just a combination of blackberries, blueberries and raspberries. I was able to find fresh berries although not as good as when they are in season. This dish works even when your berries aren’t the freshest. Her recipe suggests mixing the berries with sugar and cornstarch and then let them sit for a while. There’s nothing special about the ingredients, just berries, sugar, cornstarch and vanilla. It’s topped with brown sugar, oats, flour, butter and cinnamon, nothing unusual at all. But 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 the recipe 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 your 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.Ashley Christensen, Poole’s: Recipes and Stories From a Modern Diner
PrintBumbleberry Crisp with Lemon Curd
Blackberries, blueberries and raspberries make up this Bumbleberry Crisp. A great way to feature fresh berries, but don’t stop there, the lemon curd on top is AMAZING!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 1x
- Category: Dessert
Scale
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 the bowl of an electric mixer, combine all ingredients and mix on medium speed until uniform pea sized pieces form. 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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