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2 teaspoons unsalted butter
4 cups raspberries
2 cups stemmed and halved strawberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon minced ginger
1 vanilla bean, halved and scraped, seeds reserved and bean reserved separately for another use
1 recipe Crisp Topping, to follow
Preheat oven to 375º F.
Lightly butter a 2 1/2 quart baking dish with the butter. In a large bowl, combine the raspberries, strawberries, sugar, flour, ginger and vanilla seeds. Transfer the fruit to the prepared baking dish and cover with the topping. Place the baking dish on a sheet pan to catch any juices that may bubble over. Bake until the crisp is brown on top and the juices have thickened around the edges. Serve with whipped cream, crème fraiche, or your favorite flavor ice cream.
Yield: serves 4 to 6
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