Fresh Berry Gratin

INGREDIENTS

• Fruit Mixture  
• 4 cups berries e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halved if medium, quartered if large)
• 1 tablespoon sugar
• 1 tablespoon Kirsch, Cointreau, other fruit brandy
• pinch table salt
• Topping  
• 3 slices bread, torn into quarters
• 2+ tablespoons unsalted butter, softened
• 1/4 cup packed brown sugar
• pinch ground cinnamon

INSTRUCTIONS

1. 1. Adjust oven rack to lower-middle position and heat to 400 degrees. Toss fruit gently with sugar, cointreau, and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
2. 2. Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses. Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes. Cool on wire rack 5 minutes and serve.