Fresh Cherry, Berry, & Ginger Crisps with Balsamic Whipped Cream

I think I have a new favorite thing. I know I say that a lot, but really! I discovered something incredible…

Whipped cream infused with balsamic vinegar!!!

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!

It. Is. So. Freakin’. Good.

I want to figure out all the different ways I can use this amazing concoction…aside from just licking it off my fingers and dunking strawberries in it (OMG, also amazeballs).

I started with a fruit crisp. Which is also pretty darn amazing, by the way. I adore fresh cherries, and I buy them whenever I see them on sale (I always fall for the $6.99/lb sign hanging over the THREE-POUND bags. By the time I get to the cashier and realize that I’m really buying $21 worth of cherries, I’m too embarrassed to say I don’t want them. Happens every spring. I don’t know why I never learn). I hoard them and use them in a bunch of different ways: in salads, sauces, and in fruit crisps like this one. I threw some berries into the mix this time to make my precious cherries last a little longer, and the result was heavenly! To play off the sweetness, I also added in some crystallized ginger. I’m obsessed with the stuff. So spicy and warm and perfect in crisps of all kinds.

I made a test batch of these and devoured one as soon as they came out of the oven. Like, in a couple minutes flat. I burned my mouth, moaned in pain, and then moaned in pleasure. Er. That sounds awkward. I moaned in FOOD pleasure. The whipped cream sort of melts all over the warm (or hot, if you’re impatient like me) crisp and adds the most delicious and subtle vinegary tang to the whole shebang.

I quickly made the rest of the crisps and danced around the kitchen in anticipation. My husband and I devoured the rest of the batch over the course of a few days…each time, the crisps were slathered in whipped cream. We would eat a few bites covered in whipped cream and then dollop on more as we made our way through the rest of the fruit filling. It’s just necessary.

 

So yeah. The whipped cream is basically my newest favoritest thing.

Stay tuned. I’m sure next time I’ll have another favoritest thing to share.

 

 

Fresh Cherry, Berry, & Ginger Crisps with Balsamic Whipped Cream

(makes 4 mini crisps)

 

For the Crumble Topping:

½ cup flour

½ cup brown sugar

2 tablespoons sugar

Pinch of cinnamon

Pinch of salt

½ cup old-fashioned oats

6 tablespoons cold butter, cut into small cubes

 

For the Filling:

1 cup pitted cherries

1 cup sliced strawberries

¾ cup blueberries

Juice of 1 lemon

3 tablespoons sugar

2 tablespoons flour

2 tablespoons crystallized ginger, finely chopped

 

For the Whipped Cream:

1 cup heavy cream, cold

⅓ cup powdered sugar (to taste)

2 tablespoons balsamic vinegar

 

For the Crumble Topping:

Combine the flour, sugars, cinnamon, salt, and oats in a bowl. Using a pastry blender (or a fork or even your hands), cut the butter into the dry ingredients and work it until the mixture is crumbly. Place in the fridge (or freezer!) for 15 minutes.

 

For the Filling:

While the topping is chilling in the fridge, preheat the oven to 350°F and butter 4 small ramekins (alternatively, you could use an 8 x 8 baking dish). In a bowl, combine the fruit, lemon juice, sugar, flour, and ginger. Toss to combine. Divide the mixture between the ramekins. Top with the chilled crumble topping. Place the ramekins on a baking sheet lined with foil (easy clean up!) and bake for 25-30 minutes, or until the filling is bubbly and the topping is golden. Allow to cool slightly before serving. You can assemble these completely ahead and keep in the fridge until ready to bake (they also reheat beautifully!).

 

For the Whipped Cream:

While the crumbles are baking, pour the cold cream into a bowl and whisk (or 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. Taste for sweetness and adjust as necessary. Once the whipped cream has reached a thick and fluffy consistency, slowly drizzle in the vinegar, whisking/beating well to combine. Serve the warm fruit crisps topped with the whipped cream.