Sunnyside - Blackberry Crisp |
Ingredients
(Please bear in mind the following list of ingredients is to be adjusted by whatever number you think necessary to prepare a smaller portion. The recipe is of hotel restaurant size to serve about fifty.) |
| Amount |
Unit |
Filling |
| 20 |
Cups |
Blackberries |
| 4 |
Baskets |
Rasberries |
| 4 |
Tbls |
Cornstarch |
| 16 |
Tbls |
Brown Sugar |
| 1 |
Tbls |
Lemon Juice |
| 1 |
Tsp |
Salt |
| 10 |
Tbls |
Cold, Unsalted Butter |
| Topping |
| 5 |
Cups |
Flour |
| 1 |
Tsp |
Salt |
| 3/4 |
Cup |
Brown Sugar |
| 2 |
Tbls |
Baking Powder |
| 3/4 |
Tsp |
Ground Ginger and Cinnamon |
| 4 |
Cups |
Almonds and Pecans (4 cups each) |
| 1/2 |
Pound |
Unsalter Butter |
| Combine the berries, cornstarch, brown sugar, lemon juice, salt. Tossing gently, pour into 2" hotel pan. |
| Mix the flour, salt, brown sugar, baking powder, ginger, cinnamon together in a mixer with the paddle attachment. Add the butter and mix until coarse and crumbly. Add the nuts and mix. Put the topping on the berry filling and bake at 350° for 25 to 30 minutes. |
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