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Berry Biscotti Crisp


 

Make more than dessert—make a lasting impression by serving this dish with a concentrated dessert wine such as an Italian Vin Santo.

The natural match for a dessert bursting with berries? A cherry Lambic, of course. Served in flute glasses, it makes a lovely final presentation. 		 

This delightful crisp can also be made with other summer fruits such as peaches, nectarines, and plums.



3 cups fresh or frozen blueberries
2 cups fresh raspberries or sliced strawberries
2/3 cup packed brown sugar, divided
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch salt
1/4 cup unsalted butter
1/2 cup almond biscotti or amaretti cookie crumbs
1/2 cup chopped toasted almonds


In a large bowl, mix all berries and 1/3 cup brown sugar. Divide evenly among 8 large, disposable aluminum cupcake cups.

Combine flour, remaining 1/3 cup brown sugar, cinnamon, and salt. Cut butter into flour mixture until it makes small crumbles. Gently stir in crumbled cookies and almonds. Sprinkle evenly over fruit in cupcake cups.

Position cups over Indirect Medium heat and grill until lightly browned and bubbly, 20 to 25 minutes.

Makes 8 servings.