I love mixed berry desserts. Here are 3 to look at from my collection. See link for an article and
recipes from Food and Wine. Note that the Stone fruit crumble has a berry variation. The Mixed Berry Spoon Cake looks good.
Three Berry Crisp with Butternut Crumb Topping from Great Pies and Tarts by Carole Walter
3 cups raspberries (12 ounces)
1 1/2 cups blackberries (6 ounces)
2 cups blueberries (1 pint)
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
Butternut crumb topping:
2/3 cup unsalted butter
1 3/4 cups unsifted flour
1/2 teaspoon baking powder
1/3 cup granulated sugar
1/4 cup sifted powdered sugar
1/2 teaspoon ground cinnamon
1 cup coarsely chopped walnuts
Preheat oven to 375 degrees. Place a piece of aluminum foil on lowest oven rack to catch any drippings. Have ready a 7-by-11-by-1 ½-inch glass baking dish.
Pick over berries and discard any that are green or mashed. Place berries in baking dish. Combine sugar and cornstarch, then sprinkle over berries. Sprinkle lemon juice on top. Shake the pan to distribute ingredients evenly.
For Topping...
Cut butter into small pieces and put into a saucepan over medium heat. When there are still a few unmelted pieces remaining, remove from heat and cool until warm.
Sift together flour, baking powder, sugars and cinnamon into a large bowl. Add walnuts. Pour in butter and toss with a fork until thoroughly mixed and forming crumbs. Pour over fruit evenly, breaking up larger clumps with your fingers. Do not press the topping into the berries.
Place dish on center oven rack and bake about 30 to 35 minutes or until the topping begins to brown and the fruit juices are bubbling. Serve warm with whipped cream or vanilla ice cream.
Berry Streusel Pie
Recipe By : Bon Appétit July 2002
Serving Size : 8 Preparation Time: 0:00
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
Crust2 1/4 cups all purpose flour
1 Tbs sugar
1/2 tsp salt
7 Tbs chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening,
-- cut into 1/2-inch cubes
6 Tbs (about) ice waterTopping6 Tbs golden brown sugar (packed)
6 Tbs whole almonds
6 Tbs chilled unsalted butter (3/4 stick),
-- cut into 1/2-inch cubes
4 1/2 Tbs old-fashioned oats
4 1/2 Tbs all purpose flourFilling1 cup sugar
1/4 cup quick-cooking tapioca
2 Tbs fresh lemon juice
5 cups assorted fresh berries (such as raspberries,
-- blackberries, and blueberries; about 8 ounces
-- of each)
Crust
1. Blend flour, sugar, and salt in processor. Add butter and shortening;
using on/off turns, cut in until mixture resembles coarse meal. Add 5
tablespoons ice water and process until moist clumps form, adding more water
by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into
disk. Wrap in plastic and chill at least 1 hour.
Topping
1. Combine all ingredients in processor. Process until moist clumps form.
(Dough and topping can be made 1 day ahead. Cover topping and chill; keep
dough chilled. Soften dough slightly at room temperature before rolling
out.)
Filling
1. Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss
gently to combine. Let stand until tapioca softens slightly, stirring
occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on
lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass
pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp
decoratively, forming high-standing rim. Freeze crust 20 minutes.
2. Spoon filling into crust. Crumble topping evenly over filling. Bake pie
until crust and topping are golden brown and filling is bubbling, covering
loosely with sheet of foil if topping browns too quickly, about 55 minutes.
Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead.
Let stand at room temperature.) Cut pie into wedges and serve.
Recipe Source: Bon Appétit July 2002
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Mixed Berry Almond Crunch Crumble
Time: 1 hour 15 minutes
FOR THE FILLING:
8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
1 tablespoon quick-cooking tapioca (optional)
2 to 3 tablespoons sugar, depending upon sweetness of berries
1/2 teaspoon finely grated lemon zest
FOR THE CRUMBLE TOPPING:
1 3/4 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1/2 cup finely chopped almonds.
1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.
2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.
3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve.
Yield: 6 servings.
New York Times
http://www.foodandwine.com/articles/perfecting-fruit-desserts
( It was a Foley and it was in great shape!