Triple Berry Crisp

Triple Berry Crisp – Tartelette

Triple Berry Crisp


Helene Dujardin

Helene Dujardin
(Senior Editor)
Triple Berry Cobbler
It’s been a couple of fast paced weeks but I would not change a thing. Work is fairly busy as everyone is preparing to take some time off for the holidays. I am still getting acclimated to all the parameters of the job. Addressing everyone’s expectations can be quite tricky at times but at the end of the day, I think that everyone comes out feeling that they gave or got the best they had.
The daily collaborations are really inspiring and downright fun. There is always lots of laughter and discombobulated moments while being completely focused on the task at hand. I am around serious creative minds allowing me to be as well. I am still learning to let go and just go for it. Whatever “it” may be at the moment. Going for more contrast, an unexpected angle, a bold choice of color.
It’s been a little over two months since I started and I am slowly stopping to feel like I am on borrowed time. Seeing the change of season in a new place, new town is a nice way to feel anchored in new surroundings. After a few weeks of spending every evening and weekends with the windows wide open, it has finally started to be “Crisps and Cobbler Weather” around here. Time for some thick plush socks, a nice blanket or a cozy fire.
I have been enjoying quiet evening in the new house with the old dog but I admit, I am ready to head out to Charleston for the holidays and be with Bill. To top this good feeling off, my parents, brother, sister in law and two nieces are arriving in a week. It’s been too long since we last saw everyone! We rented a beach house for everyone, pups included and will be spending the holidays there together. To say that I can’t wait is an understatement.
I can’t wait to spend time chatting with my mom while we cook and bake together, see if my nieces are still enjoying baking as they did a couple of years ago. My brother is a fantastic cook also and it will be interesting to see what we come up with for Christmas dinner. Honestly, I just want to be with them. I’d be happy sitting in a corner watching them interact for a while.
One thing I definitely want to make when we are at the beach in a couple of weeks is this mixed berry cobbler. I dream of coming back from a long walk on the beach on a chilly afternoon and digging into a warm bowl of juicy and tangy cobbler. Maybe topped with a dollop of Chantilly. Maybe not. I plan to spend the holidays guided by the flow of the family’s rhythm. Too many people under one roof. I just want to be and enjoy them. With all their flaws and qualities and all of mine.
I am not sure the nieces ever had cobbler but I sure plan on fixing that!
Triple Berry Cobbler
 Thank you everyone for the great response to the food and lifestyle photography workshop I am teaching with Clare in Gulf Shores, Alabama. I am happy to say that there are a few spots left but they are going fast! If you are interested, click here for all the details.

Triple Berry Crisps:
Makes enough for 6
2 cups blueberries
1 cup blackberries
1 cup raspberries
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1/4 cup orange juice
1 tablespoon chopped crystallized ginger
1 tablespoon finely grated lemon rind
Cooking spray      
Streusel Topping:
1/2 cup all-purpose flour (or same amount in millet flour or
brown rice flour)
1/2 cup packed brown sugar
¼ teaspoon salt
2 1/2 tablespoons chilled unsalted butter, cut into small
1/3 cup ground almonds
Prepare the streusel topping:
Place flour, brown sugar, and salt in a food processor and pulse just to combine.

Add chilled butter and pulse a few times until mixture
resembles coarse meal.
Add the almonds and pulse a couple of time. Sprinkle over
berry filling; bake according to recipe above. (you can do this step completely
by hand if desired)
Prepare the filling:
Preheat oven to 350° and position a rack in the middle.
I a medium bowl, combine blueberries and next 7 ingredients
(blueberries through lemon rind).
Spoon 1/2 cup filling into ramekins or small skillets coated
with cooking spray. Top each with the streusel.
Place ramekins on a baking sheet and bake for 20-25 minutes.
Serve warm or at room temp.
You can also bake this crisp in a 13×9-inch baking dish (add
about 5 to 10 minutes baking time)






Leave a Reply

Your email address will not be published. Required fields are marked *