Dorie's original recipe calls for frozen berries. I had some frozen and some fresh, so I did a mix. I added ginger and cinnamon to the crust. I sprinkled coarse sugar on the crust before baking. It was thumbs up all around. I made a half recipe and baked it in two little loaf pans.
It's hard to tell, but that's a 4 x 6 pan. The crust looks golden brown and it smelled wonderful. While it was a little thick, it was tasty enough that it didn't bother us. The berries cooked up nicely, and the juice was thick and syrupy. It was nice to be able to swish the crust around and pick up more of the berry juices.
We did enjoy it. I'm not sure that I'm rushing out to make it again, though. I have another recipe that I like better for for frozen berries. Though, in the middle of winter, this might be a welcome touch of summer.
Up next week: Apple Cheddar Scones chosen by Karina of The Floured Apron