Berry bliss

One of my favorite parts of summer is the variety of berries that abound in the Upper Peninsula. The strawberries peak in early July followed by the raspberries and then the wild blueberries and blackberries in early August. In the middle of it all are the magnificent thimbleberries, more of a local favorite, which are tarter and seedier than raspberries but pack a bunch of flavor, especially in jams and jellies.

At this time of year, it is difficult to find good berries as the store-bought varieties are often enormous but sadly lacking flavor. If we are lucky, we froze some of the summer crop and can enjoy them year-round.

Berries eaten as is are excellent additions to a healthy diet. I always include them in my morning smoothies along with bananas, and other juicy fruits like peaches or pineapple. Chopped frozen rhubarb is a new favorite, which adds some fiber and makes my smoothies thicker, too.

An easier-than-pie recipe that I often make is crostata, which is basically a flaky crust wrapped around a berry filling. I often use mixed berries (blackberries and raspberries are good together) and top with a little cinnamon. This easy and tasty dessert also reminds us of summertimes past and ahead.

CRUST

2 1/4 C. all-purpose flour

1/2 C. sugar

3/4 tsp. kosher salt

1 1/4 C. unsalted butter (2.5 sticks, diced, very cold)

FILLING

4 C. mixed berries (fresh)

1 tsp. ground cinnamon (or more to taste)

1/2 tsp. ground allspice

Prepare crust: In food processor, pulse 2 C. flour, 1/4 C. sugar, and 1/2 tsp. salt until combined. Add 1 C. butter. Toss butter to coat with flour. Pulse 12-15 times or until pea-size clumps form. Add 1/4 C. ice water. Pulse to combine, stopping just before dough comes together completely.

Transfer dough to floured surface; pat into two even disks. Wrap each with plastic wrap. Refrigerate one disk for at least an hour. The other disk can be frozen for future use.

Preheat oven to 450 degrees. Lightly grease cookie sheet or line with parchment paper. On lightly floured surface, with rolling pin, roll dough into 11” round. Fold in quarters and transfer to prepared cookie sheet.

Prepare filling: In bowl, toss berries and arrange on dough round, leaving 1.5” border.

Combine cinnamon, allspice, and remaining 1/4 C. flour, 1/4 tsp. salt. Add remaining 1/4 C. butter, mixing until crumbly. With fingers, rub mixture until clumps form. Sprinkle evenly over berries. Gently fold edge of dough over berries, pleating and pressing to make circle.

Bake 20-25 min. or until crust is golden brown. Let crostata cool on pan for 5 min. Cool completely on wire rack. Slice & enjoy!