| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Unsalted butter, for the pan
- 3 cups fresh blueberries and/or blackberries
- 3 cups fresh raspberries
- 3 cups fresh strawberries, quartered
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- Grated zest of 1 lemon
- 3 tablespoons aged balsamic vinegar
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 stick cold unsalted butter, cut into small cubes
Instructions
- Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
- Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 563 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 12 g |
| Sugar | 57 g |
| Protein | 6 g |
| Cholesterol | 50 mg |
| Sodium | 38 mg |
| Serving Size | 1 of 6 servings |
| Calories | 563 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 12 g |
| Sugar | 57 g |
| Protein | 6 g |
| Cholesterol | 50 mg |
| Sodium | 38 mg |
Reviews
Don’t you just love Michael Symon. I followed the directions exactly and it was wonderful.
Amazing. I used GF flour, GF oats, coconut sugar and vegan butter in lieu of granulated sugar and regular butter.
Huge hit!! Added cherries just because I love cherries! Served warm with choice of vanilla ice cream or cold cheesecake! Had leftovers with French toast for breakfast
So amazingly easy and delicious! I made it ahead a few hours and baked it during dinner, so my guests were very impressed. Served it with vanilla ice cream.
this recipe was absolutely DELICIOUS!! Highly recommend!
Followed the recipe to a T…turned out soupy..need to add cornstarch or more flour
Oh, I hate it when people divert from the recipe and then give a review, because it doesn’t seem fair! That being said, I’m going to be a big hypocrite and review this despite tweaking the recipe. I made this for my dad, who doesn’t like raspberries and was aghast that balsamic vinegar would go into a dessert. So, I made this without either of those ingredients and used 9 total cups of only strawberries and blueberries to make up for the missing raspberries. Overall, it was pretty good—the filling wasn’t overly sweet and the topping was delicious. However, the filling was kind of bland—it tasted primarily of blueberry and lemon, and the strawberries were lost in the mix. It needed a little extra…something (like raspberries and balsamic, you say?). If I make again, I will follow the recipe exactly or, if making for a raspberry hater, I’ll throw in blackberries or peaches instead to give it a little somethin’ somethin’. (It’s like Michael Symon knew exactly what he was doing when he called for raspberries and balsamic…weird.)
Delicious. Must have with good vanilla bean ice cream.