Fresh Berry Gratin - cooking recipe

Ingredients

Fruit Mixture
4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
1 tablespoon granulated sugar
1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
1 pinch table salt
Topping
3 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup brown sugar, packed
1 pinch ground cinnamon

Preparation

Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
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.