Northern Blueberry/Raspberry Crisp |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 9 |
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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! Ingredients:
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) |
Directions:
1. Fruit Mixture:.
2. Put fruit in 8 x 8 baking dish, greased as necessary.
3. In a small bowl, mix lemon juice, vanilla, cinnamon, ginger and tapioca flour. Sprinkle over fruit.
4. Drizzle maple syrup over fruit.
5. Topping Mixture:.
6. In a medium bowl , combine rolled oats, flour, peacan meal, chopped walnuts, cinnamon and dark brown sugar.
7. Add heavy cream until mixture is moistened.
8. Sprinkle with fingers over fruit until most of the top is covered.
9. Bake at 350 F for approximately 30 minutes or until fruit is bubbly and topping is melted.
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