Recipe: Cardamom berry crisp

This is heavenly warm from the oven and delicious the next day

  • place PRE 15 minutes
  • place COOK 35 - 40 minutes
  • place SERVES 8
  • printicon

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


  • Preheat the oven to 180°C. Grease a 23-cm round baking dish generously with butter.

  • In a large bowl, toss the cherries and berries with 2 tbsp of the flour, the lemon zest and juice, ½ tsp of the cardamom, and ¼ teaspoon of the salt. Transfer to the prepared dish.

  • In a large bowl, whisk together the remaining 130g flour with the sugar, the remaining 1 tsp cardamom and ¼ tsp 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 all over the surface.

  • Bake until golden and bubbling around the edges, 35 to 45 minutes. Let it cool slightly before serving. Serve with ice cream, if desired.

Recipe adapted from 'Shabbat: Recipes and Rituals from my table to yours' (Avery, an imprint of Penguin Random House)


170g unsalted butter or coconut oil, melted, or neutral oil, plus more for greasing the pan
450g fresh cherries, preferably sour, stemmed and pitted (about 3 cups), or frozen (not thawed)
450g assorted fresh berries, such as blueberries, raspberries, and blackberries, or frozen (not thawed)
130g plus 2 tbsp plain flour
1 tbsp finely grated lemon zest
1 tbsp freshly squeezed
lemon juice
1 ½ tsp ground cardamom
½ tsp fine sea salt
200g sugar
1 ¼ tsp baking powder
1 large egg white, beaten
45g sliced almonds
Vanilla ice cream, for serving (optional)

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