weather with nature's sweet berries. Simply served with a light dusting of
powdered sugar, this dessert is not a sugar overload, because it relies on the
natural sweetness of in-season berries. **For a variation: substitute fresh
peaches or plums for the strawberries and substitute blueberries for the
For the berry filling:
pound strawberries, stem ends removed, cut into quarters
dry pint raspberries
dry pint blackberries
cup chiffonade fresh mint
For the topping:
3/4 cups all-purpose flour
teaspoons baking powder
cup whole milk
tablespoons unsalted butter, melted and then cooled to room temperature
teaspoon pure vanilla extract
Kosher or sea salt
sugar for garnish
Preheat oven to
350 degrees. Generously butter a 2-quart baking dish, set aside.
In a large
bowl, add the berries, sugar, flour and mint, gently stirring until well
combined. Set aside and allow to soak for 30 minutes. [This may be done up to 8
hours ahead and placed in an air-tight container in the refrigerator to soak
until ready to use.]
Pour the fruit
filling and all of the juices into the baking dish, distributing the fruit
evenly. In a medium bowl, sift together the flour and baking powder. Add the
sugar, stirring to combine. Pour in the milk, melted butter, vanilla and salt.
Mix until a smooth batter is formed. Pour the batter over the top of the fruit,
making sure that it completely covers the fruit.
baking dish on a baking sheet, in case it bubbles over, and bake for 50 minutes
to an hour, until the top is nicely browned. Remove to a wire rack and let cool
15 minutes before serving. Spoon into individual bowls, dusting the top crust
of each serving with powdered sugar.
Serves 6 to 8.
For this recipe
and others, see Mark's Beyond the Pasta
app for iPad, iPhone and iPod on iTunes.
Mark Leslie Recently seen on NBC's Today Show, Mark Leslie loves to cook for anyone with an appetite, vacations in Italy every year and lives to eat his way through every plate of pasta and cone ofMore >>
Mark Leslie, recently seen on NBC's Today Show, loves to cook for anyone with an appetite, vacations in Italy every year and lives to eat his way through every plate of pasta and cone of gelato placedMore >>