Cranberry-Blueberry Crisp with Spelt Flour and Chai Masala Spice Mix

Fruit crisp is one of my favorite desserts, and I make it often, with various fruits and different toppings. The version I have here was made last year, with leftover cranberries from Thanksgiving dinner. It was so tasty, that I plan to make it again for the coming holiday, to be served as the dessert.
The tangy cranberries paired well with the slightly acidic and sweetish blueberries, and their colors blended together into a beautiful, deep purple color.
For the crisp layer, I mixed butter with rolled oats and spelt flour, which gave it a nice, nutty flavor. For added aroma and flavor, I’ve used Indian Chai Masala spice mix (originally used to flavor tea), and it worked very well here. The mix I’ve used contained warm spices, such as ginger, cinnamon, cardamom, black pepper, nutmeg and cloves – and the aroma while baking was amazing.
The crisp is quick and easy to make, and can be served warm or cold, which makes it perfect for relaxed entertaining.  It is moderately sweet, as I plan to serve it with a ball of vanilla ice cream on top. Try it and enjoy.

Notes:
* Chai Masala spice mix is used for cooking fragrant Indian tea. The spices in the mix I’ve used here are: ginger, cinnamon, cardamom, black pepper, nutmeg and cloves.

Makes: 12-16
Prep time: 15 minutes
Baking time: 1 hour 15 minutes

Ingredients:
For the crisp layer:
1 cup rolled oats
1 cup spelt flour
1 cup dark brown sugar
1¼ sticks (145 grams) butter, cold, cut into large cubes
1 tsp Chai Masala spice mix (see notes)
1 tsp vanilla paste
¼ tsp salt
For the fruit:
1 lb (454 grams) whole cranberries
1 lb 2 oz (510 grams) fresh blueberries
½ cup sugar
2 tsp lemon zest
2 tsp lemon juice

1. Preheat the oven to 355F (180C). Line a 7”x11” (18cm x 28cm) baking pan with foil and baking paper.
2. Place the oats in a food processor bowl, fitted with the metal blade. Add the spelt flour, sugar, butter, spice mix, vanilla and salt, and process to a crumbly mixture. Scatter half of the mixture over the lined pan.

3. Place the cranberries in the food processor bowl, fitted with the metal blade. Chop roughly and transfer to a medium bowl. Add the blueberries, sugar, lemon zest and lemon juice, and mix well.

4. Layer the fruit mix over the oats mixture in the pan, and scatter the rest of the oats mixture on top.

5. Bake for about 1 hour 15 minutes, until the top is golden-brown and crisp. (Baking time is fairly long, as the amount of fruit is larger than in most crisps.)
6. The crisp can be spooned warm onto serving plates at this point. Another option is to let it set in the fridge for a few hours, or overnight, so it can be cut into squares.

Blueberry Nectarine Crisp with Spelt Flour and Coconut

A crisp is one of the easiest and tastiest fruit desserts. The combination of warm, juicy fruits layer, with a crispy sweet topping, is a perfect ending to a summer lunch or dinner.
In the version I have for you here, I used spelt flour instead of white flour, and mixed it with rolled oats and shredded coconut, along with butter and warm spices. Continue reading

Rhubarb, Apple and Rolled Oats Crisp

Rhubarb season is finally here, and I was lucky enough to find some beautiful, fresh stalks to put into good use. Continue reading

Rhubarb, Apple and Coconut Crisp

When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stems. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found HERE) with it. Continue reading

Peach, Walnuts and Cinnamon Crumble

Peach, Walnuts and Cinnamon Crisp Ronit PensoFresh peaches are everywhere now and I find it hard to resist baying them. The ones I’ve found this week were so ripe and juicy, I could see they will not keep for long. So I’ve decided to use some of them in a quick crumble – one of the easiest and tastiest fruit desserts. Continue reading

Pineapple, Plum, Hazelnut and Coconut Crisp

Pineapple, Plum, Hazelnut and Coconut Crisp Ronit PensoFruit crisp desserts are not the prettiest desserts around, but what they lack in beauty, they have in flavor, texture and ease of preparation.

Continue reading

Apple-Cherry Semolina Crisp

Apple-Cherry Semolina Crisp Ronit PensoFruit crisps are traditionally made of a layer of fruit topped with a crumbly mixture. In the recipe here, I’ve decided to change the original idea a bit and divide the topping mixture in two: half for a base layer and the other half for the topping. The result is more cake-like than the familiar crisp, but as easy and as quick to make as one. Continue reading

Three Berries Crisp Ronit Penso

Three Berries Crisp

Three Berries Crisp Ronit Penso

Whether you call this sweet and easy dessert “crisp” or “crumble” – the result is the same: sweet, warm layer of fruit, with a buttery, crunchy topping. Continue reading