 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
Ingredients:
1/2 cup all-purpose flour |
2 tablespoons quick-cooking rolled oats |
1/4 cup packed light brown sugar |
pinch of salt |
1 teaspoon orange zest |
5 tablespoons unsalted butter, chilled, cut into small pieces |
1 cup raspberries |
1 cup strawberries, hulled, quartered |
1 cup blackberries |
1 cup blueberries |
1/4 cup packed light brown sugar |
1 teaspoon orange zest |
1 pint vanilla ice cream |
Directions:
1. Make topping: In a bowl, mix flour, oats, sugar, salt and zest. Rub in butter until mixture resembles bread crumbs. Freeze.
2. Make filling: Mix berries, sugar and zest in a heavy pan over medium heat. Cook, stirring, until sugar dissolves and fruit softens, 8 to 10 minutes.
3. Remove topping from freezer; crumble with your fingers. Cook in a heavy skillet over medium-low heat, stirring and tossing until it turns golden, about 10 minutes. Watch carefully and toss well to keep it from burning. Spread topping on a piece of parchment; let cool for 3 minutes. Mixture will firm up as it cools.
4. Scoop ice cream into 4 bowls. Spoon berry mixture and topping over. Serve immediately.
|
|