Berry Crisp with Pork Panko

Berry Crisp with Pork Panko Crisp
Recipe by Craig McPherson (CMac)

Serves 6



2 cups fresh raspberries

2 cups fresh blueberries 

2 cups fresh blackberries

1/3 cup sugar

3 tbs all-purpose flour


1 ¼ cups Pork Panko

½ cup butter, melted

½ cup sugar

½ tsp ground cinnamon

¼ tsp salt


Heat Arteflame. In medium bowl, mix filling ingredients until berries are coated. Spread in large cast iron skillet.

In another medium bowl, mix topping ingredients. Sprinkle over filling. Cook 30 to 35 minutes on the plancha, rotating skillet every 5 minutes, or until topping is golden brown and filling is bubbly. Let stand 10 minutes before serving. Garnish with mint.

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