NORTHERN BLUEBERRY/RASPBERRY CRISP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Northern Blueberry/Raspberry Crisp image

A healthy blueberry crisp with added rasperries. Other fruits could easily be used instead. Very versatile. Use up those extra berries in season! Organic fruit is best-tasting or even better, wild-picked!

Provided by Sourdough Sue

Categories     Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 15

2 pints blueberries, rinsed and patted dry
1 pint raspberries, rinsed and patted dry
2 teaspoons lemon juice
1 1/2 teaspoons vanilla
3 tablespoons maple syrup
2 teaspoons tapioca flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup rolled oats
1 tablespoon whole wheat flour
1/4 cup chopped walnuts
2 tablespoons pecan meal
1 teaspoon ground cinnamon
1/4 cup dark brown sugar
3 tablespoons heavy cream, -adjust this as needed (I use raw cream)

Steps:

  • Fruit Mixture:.
  • Put fruit in 8 x 8 baking dish, greased as necessary.
  • In a small bowl, mix lemon juice, vanilla, cinnamon, ginger and tapioca flour. Sprinkle over fruit.
  • Drizzle maple syrup over fruit.
  • Topping Mixture:.
  • In a medium bowl , combine rolled oats, flour, peacan meal, chopped walnuts, cinnamon and dark brown sugar.
  • Add heavy cream until mixture is moistened.
  • Sprinkle with fingers over fruit until most of the top is covered.
  • Bake at 350 F for approximately 30 minutes or until fruit is bubbly and topping is melted.

Nutrition Facts : Calories 159.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 6.8, Sodium 6, Carbohydrate 29.3, Fiber 5.1, Sugar 18.3, Protein 2.3

There are no comments yet!