4 cups mixed berries halved if necessary
1 tablespoon granulated sugar
1 tablespoon kirsch or other eau de vie (optional)
3 slices sandwich bread quartered
2 tablespoons butter softened
1/4 cup brown sugar packed
1. For the fruit mixture: Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Toss the fruit gently with the sugar, kirsch (if using), and salt in a medium nonreactive bowl and transfer to a 9-inch glass or ceramic pie plate.
2. For the topping: Pulse the bread, butter, brown sugar, and cinnamon in a food processor until the mixture resembles coarse crumbs, about ten 1-second pulses. Sprinkle the crumbs evenly over the fruit and bake until the crumbs are deep golden brown and the fruit is hot, 15 to 20 minutes. Cool on a wire rack 5 minutes and serve.
Serving Ideas: Quicker than either a crisp or a shortcake.