Fresh Berry Gratin
By America's Test KitchenPublished on April 5, 2011
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
Fruit Mixture
4 cups berries e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halved lengthwise if medium, quartered lengthwise if large)1 tablespoon granulated sugar 1 tablespoon Kirsch (optional) or other eau de viepinch table saltTopping
3 slices white sandwich bread, each slice torn into quarters2 tablespoons unsalted butter, softened¼ cup packed light brown sugar or dark brown sugarpinch ground cinnamonBefore You Begin
Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it’s 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.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
- 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. Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes. Cool on wire rack 5 minutes and serve.
Time
45 minutesYield
Serves 4 to 6Ingredients
Fruit Mixture
Topping
Ingredients
Fruit Mixture
Topping
Ingredients
Fruit Mixture
Topping
Why This Recipe Works
For the quickest, easiest fresh berry gratin recipe, we started with perfect berries: ripe, dry, unbruised, and clean. We tossed the fruit with just a tablespoon of sugar and a tablespoon of kirsch. For the topping, we liked the combination of soft white bread, brown sugar, cinnamon, and butter, whirled in the food processor to create fluffy crumbs. Instead of broiling the gratin, which can produce an uneven crust, we simply baked it at 400 degrees for 15 to 20 minutes.
Before You Begin
Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it’s 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.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
- 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. Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes. Cool on wire rack 5 minutes and serve.
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