I’ve said it before, there are cake families and there are pie families. I come from a cake family, so growing up my exposure to pies was pretty limited. I thought pies had to be apple, served warm with vanilla ice cream. Yummy yes, but just the tip of the iceberg. So yes, I’m sorry to say that I was in my late 30s before I realized that both blueberry and cherry pies rock! I know. Cue your sigh of disgust. But let’s just be glad I am no longer living in the dark ages and have now caught up with the rest of you.
So one night my husband and I were having dinner at one of our favorite restaurants. It was a Danny Meyer restaurant, which if you don’t know him, he’s a big restauranteur (Shake Shack is his) and we are big fans. One of the commonalities among all his places, no matter the price point, is he always seems to have an amazing pastry chef. I swear he is the best pastry chef picker in New York City!
Anyway, as I was saying, we were having dinner one night last month and the dessert special was a sour cherry crisp with creme fraiche ice cream. Hello lover! Now I realize the tradition seems to be to serve crisps and pies with vanilla ice cream. And I have always been a huge fan…until I tasted this. The creme fraiche ice cream is a bit tangy so it perfectly balanced with the sweetness of the crisp. I now see why it seems to be a huge trend this summer and I may never turn back!
Adapted from Parade July 2007’s Summer Berry Crisp
3 pints blueberries
3/4 cup granulated sugar, divided
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 pinches of salt, divided
1 cup quick-cooking oats (make sure they say gluten-free, if needed)
1/2 cup almond flour
1/2 cup light or dark brown sugar, firmly packed
8 tablespoons unsalted butter (1 stick), cold and diced
6 egg yolks
2/3 cup light corn syrup
8 ounces creme fraiche
1 cup cold heavy cream
1 tablespoon pure vanilla extract
1 tablespoon vodka
- Position the rack in the center of oven and preheat the oven to 350F degrees. Butter the bottom and sides of a 9-inch pie dish, cake pan, or square baking pan.
- Place the blueberries into a large mixing bowl.
- Add 1/4 cup granulated sugar, cornstarch, cinnamon and a pinch of salt. Toss well. Set aside.
- In a medium mixing bowl, combine the oats, almond flour, brown sugar, 1/2 cup granulated sugar, a pinch of salt, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Tip: If you don’t have a paddle attachment, combine the flour, sugars and salt using a fork or pastry cutter. Add the diced butter gradually to the flour mixture until evenly mixed.
- Pour the berries into the prepared pan and smooth the top. Sprinkle the topping evenly over the berries.
- Bake 50 to 60 minutes until the top is brown and you see the berries starting to bubble. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 15 to 20 minutes, until warm. Serve topped with No-Churn Creme Fraiche Ice Cream.
- Combine the egg yolks and corn syrup in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
- Place the bowl over a pan of simmering water. Stir slowly and constantly using a rubber spatula until thickened, approximately 8 to 10 minutes.
- Remove from heat and pour into a large mixing bowl and set aside to cool.
- Add the creme fraiche, heavy cream, vanilla extract and vodka to the bowl of an electric mixer and whip until soft peaks form. Tip: If your kitchen is very hot, place the bowl and whisks in the freezer for 10 minutes before whipping.
- Gently fold the whipped cream into the egg mixture. Tip: View a video How to Fold an Ingredient into your Batter.
- Pour into a 4 1/2-by-8 1/2-inch (6 cups) or larger loaf pan.
- Cover the pan tightly with plastic wrap. Freeze at least 8 hours, preferably overnight. Lasts up to 1 week.
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