I think I have a new favorite thing.
I realize I have a tendency to say that frequently, but really, this is a revelation
Sweet balsamic whipped cream! On top of a summer fruit crisp!
IT. IS. INCREDIBLE.
This Cherry Berry Crisp with Balsamic Whipped Cream is nothing short of spectacular.
Does balsamic in your whipped cream sound odd? Just trust me on this one. It’s amazing.
I am not a huge whipped cream fan in general (I know, something must be wrong with me), but on the very rare occasion that I’m in the mood for whipped cream, it MUST be homemade. I don’t like the canned/tub stuff. It doesn’t taste like anything! Just weird fluff. Not a fan. I was always that weirdo getting sundaes with no whipped cream and extra maraschino cherries.
Anyway. I was skeptical that this version would taste good. I mean, putting vinegar in something sweet isn’t always the most obvious thing. BUT! I am so glad I trusted my gut on this one and went for it!
The balsamic adds a richness and a tanginess to the cream that is so lovely. I seriously couldn’t believe how delicious it was.
Many of us already know that rich balsamic vinegar goes really well with sweet red fruit, like cherries and berries, and this seemed like the perfect guinea pig recipe to try out my brainchild. Let’s just say this: strawberries or cherries dunked into the whipped cream straight is also incredible.
Not that I’d know anything about that. Ahem.
I love a fruit crisp. I prefer them over pie for two main reasons. The first being how much simpler they are to make. Easy peasy. You can’t really mess them up. And two, the crumble topping is everything. I adore anything with a crumble/crisp/streusel topping, and so crisps are right up my alley.
I wanted to feature some of my favorite summer fruit, so I went with a mix of fresh berries and cherries. I like to warm things up with some vanilla and spices. The real kicker? Candied ginger! I chop some of it up and throw it in the berry mixture. It isn’t overpowering but gives the crisp a little something extra. It’s optional but delicious!
This has a high crisp topping to filling ratio, and that’s exactly how I like it. The fruit is great and all, but again, I’m all about that crispy crumble topping. Yessss.
Again, making any fruit crisp is easy. Make the filling, pour it into a baking dish, top with the crumble, bake until bubbly and golden. Serve with copious amounts of balsamic whipped cream.
I promise you will love it. It will be your newest favorite thing, too!
Cherry Berry Crisp with Balsamic Whipped Cream
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, cold and cubed
For the Filling:
- 2 cups pitted cherries
- 2 cups mixed berries of choice (if using strawberries, I recommend dicing them)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 3 tablespoons light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons crystallized ginger, finely chopped (optional)
For the Balsamic Whipped Cream:
- 1 cup heavy cream, cold
- 1/3 cup powdered sugar
- 2 tablespoons balsamic vinegar
Instructions
For the Crumble Topping:
- Combine the flour, oats, sugar, spices, and salt in a mixing bowl.
- Add the cubed butter and using your hands, a fork, or a pastry cutter, mix the butter into the dry ingredients until it is crumbly and resembles moist sand.
- Place in the fridge for 15 minutes while you prepare the filling.
For the Filling:
- While the topping is chilling in the fridge, preheat the oven to 350°F. Lightly spray a 9-inch pie dish (or baking dish) with nonstick spray. Set aside.
- In a large mixing bowl, combine the cherries, berries, lemon juice, vanilla, sugar, cornstarch, and crystallized ginger. Gently stir to combine, being careful to not mash up the berries too much.
- Pour the mixture with any residual juices into the prepared pie dish.
- Top with the chilled crumble topping and transfer the dish to the oven. Bake for 30-35 minutes or until the filling is bubbly around the edges and the crumble is golden and toasty.
- Allow to cool slightly before serving.
For the Balsamic Whipped Cream:
- While the crisp is baking, pour the cold cream into a bowl and beat with an electric mixer until soft peaks begin to form.
- Gradually add the powdered sugar, a little at a time, and whisk to combine.
- Once the whipped cream has reached a thick and fluffy consistency, slowly drizzle in the vinegar, whisking/beating well to combine. Taste for sweetness and adjust as necessary, adding a touch more powdered sugar if you think it needs it.
To Serve:
Serve the crisp while warm and top each portion with a dollop of the balsamic whipped cream.
Notes
You can use frozen fruit for this recipe. I recommend defrosting and draining the fruit completely before using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: fruit crisp
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
My partner and I think this is one of the best things we have ever eaten! I doubled the recipe and wish I’d added more crystalized ginger, since we didn’t really taste it, but that could be my casual use of measuring spoons! I didn’t have cream the night I made it so we enjoyed it plain. The balsamic whipped cream was good, but not such a hit with us as the crisp itself. We tried it with plain yogurt and malted vanilla ice cream and it was delicious (but I still prefer it straight up). I will be making this for years to come, and thank you for the wonderful recipe.
SO happy to hear this! Thanks for taking the time to leave feedback 🙂