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Berry Toffee Crisp Recipe

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This recipe for Berry Toffee Crisp, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin


6 cups berries (raspberries and blueberries)
cup sugar (or to taste)
1 tablespoon lemon juice
cup all-purpose flour
1/3 cup (packed) golden brown sugar
teaspoon salt
6 tablespoons (3/4 stick) chilled, unsalted butter, cut into pieces
cup English toffee bits (such as Skor)
cup pecans, coarsely chopped

Filling: Preheat oven to 350 degrees.
Mix berries sugar and lemon juice in large casserole dish.
Topping: Whisk flour, brown sugar and salt in large bowl to blend. Using fingertips, rub in butter until mixture hold together in clumps.
Stir in toffee and pecans, sprinkle over filling.
Bake crisp until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes.
Serve warn with ice cream, if desired.




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