Summer is winding down, but berries are still to be had! If you want a crowd pleasing and easy dessert, this is the recipe for you. You can make it ahead and most of the ingredients you may even have on hand. I serve it with homemade vanilla ice cream, which sounds impressive, but is really the easiest thing ever. All you need is an ice cream maker. Both recipes are below, but sadly no pictures because we ate it all up before the camera could be found! Enjoy.
Serves 8-10 in one 9″x13″ baking dish, you can pretty easily halve this recipe if you like
3 pints (6cups) raspberries
1/2 cup sugar
2 1/4 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
10 tablespoons sugar, divided
10 tablespoons cold butter, cut in pieces
1 egg yolk
1/2 cup buttermilk
1/4 cup sliced almonds or hazelnuts
1. Preheat oven to 375. Put berries in baking dish and sprinkle with the 1/2 cup sugar. Set aside.
2. Sift together the flour, baking powder, baking soda, salt and 8 T of the sugar. Using a pastry cutter, cut the butter into the flour mixture and work until dough resembles course meal. Whisk yolk into buttermilk and stir into flour with a fork until dough just begins to hold together. You may need to sprinkle on a bit more buttermilk to get the dough to hold together, but be careful not to overwork the dough.
3. Pinch off walnut to golf ball size pieces and arrange over berries. Scatter with almonds or roughly chopped hazelnuts and then sprinkle with remaining 2 T of sugar. Bake until berries are bubbling, pastry is golden and toothpick comes out clean from the center, about 40-45 minutes. Set aside for 20-30 minutes before serving.
To make this with peaches and blueberries, use about half of each fruit. Prepare peaches by blanching to remove skins, remove pits and slice. Then mix fruit with 3 1/2 tablespoons of tapioca. Let sit for 15 minutes, then top with 2 T of butter in small pieces, top with pastry and bake 30-40 minutes. Check at about 30 minutes on this one.
Vanilla ice cream
2 cups heavy cream
1 cup milk
3/4 cup sugar
1 generous teaspoon good quality vanilla (I prefer Mexican vanilla for this)
Mix together and process as directed by your ice cream maker.