Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Fresh or frozen blueberries

  2. 2 cups 474ml Fresh raspberries or Sliced strawberries

  3. 2/3 cup 106g / 3.7oz Brown sugar - (packed) - divided

  4. 1/2 cup 31g / 1.1oz All-purpose flour

  5. 1/2 teaspoon 2 1/2ml Ground cinnamon

  6. 1 Salt

  7. 1/4 cup 49g / 1.7oz Unsalted butter

  8. 1/2 cup 46g / 1.6oz Almond biscotti or Amaretti cookie crumbs

  9. 1/2 cup 46g / 1.6oz Chopped toasted almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 in center of cooking grate. Grill 20 to 25 minutes or until lightly browned and bubbly. This recipe yields 8 servings. Wine Recommendation: Make more than dessert -- make a lasting impression by serving this dish with a concentrated dessert wine such as an Italian Vin Santo. Beer Recommendation: The natural match for a dessert bursting with berries? A cherry Lambic, of course. Served in flute glasses, it makes a lovely final presentation.


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