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Cardamom berry crisp

Desserts like these typically indicate a summery climate. Still, a dish brimming with sweet, ripe fruit might be even more critical in the winter, when unearthing a frozen stash of juicy berries and then baking them underneath a shattering, melt-in-your-mouth shell can genuinely feel like a ray of sunshine. Pouring the butter over the top of the sandy crips mixture may be a new technique, but have faith – justice will prevail, and the topping will transform into a layer begging to be cracked open. It's heavenly warm out of the oven, and possibly even better the next day, eaten with a spoon right out of the dish.



  • 3/4 cup (1 1/2 sticks/6 ounces/170 grams) unsalted butter or coconut oil, melted, or neutral oil, plus more for greasing the pan
  • 1 pound (450 grams) fresh cherries, preferably sour, stemmed and pitted (about 3 cups), or frozen (not thawed)
  • 1 pound (450 grams) assorted fresh berries, such as blueberries, raspberries, and blackberries (about 3 cups), or frozen (not thawed)
  • 1 cup (130 grams) plus 2 tablespoons (16 grams) all-purpose flour
  • 1 tablespoon (2 grams) finely grated lemon zest
  • 1 tablespoon (15 grams/ml) freshly squeezed lemon juice
  • 1 1/2 teaspoons (7.5 grams) ground cardamom
  • 1/2 teaspoon (3 grams) fine sea salt
  • 1 cup (200 grams) sugar
  • 1 1/4 teaspoons (5 grams) baking powder
  • 1 large egg white, beaten
  • 1/2 cup (45 grams) sliced almonds
  • Vanilla ice cream, for serving (optional)


  1. Preheat the oven to 350°F. Grease a nine-inch round baking dish generously with butter. In a large bowl, toss the cherries and berries with two tablespoons of the flour, the lemon zest and juice, half a teaspoon of the cardamom, and a quarter teaspoon of the salt. Transfer to the prepared dish.
  2. In a large bowl, whisk together the remaining one cup (130 g) flour with the sugar, the remaining one teaspoon of cardamom and a quarter teaspoon of salt, the baking powder, and the egg white until a sandy mixture forms, then stir in the almonds. Sprinkle the topping over the fruit, then drizzle the melted butter evenly over the surface.
  3. Bake until golden and bubbling around the edges, 35 to 45 minutes. Let cool slightly before serving. Serve with ice cream, if desired. Enjoy!

From SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman. 

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