 Share
offered by: Michelle Moore - A culinary school graduate and lifelong foodie, Michelle has spent the past 10 years in culinary education. Always being interested in food and how it relates to better health, her motto is "Eat well, feel good!"
A “crisp” is one of those down-home luscious desserts that combines fruits of the season with a crumble-type pastry topping and then is baked until bubbly. To make this eye-healthy, we are using both blue-colored berries, considered an excellent source of flavonoids, a particular class of antioxidants, as well as red-colored berries, high in Vitamin C, an age-protector for your eyes. Blueberries have also been associated with the reduction of eye fatigue. To make it even better, the topping includes oatmeal, a source of selenium (which helps in antioxidant absorption) and almonds, high in Vitamin E (which may help in the prevention of cataracts and age-related macular degeneration.)
What you'll need to serve 8-12:
Fruit:
6 cups mixed berries (blueberries, blackberries, raspberries and/or strawberries)
¼ cup brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
Topping:
½ cup all purpose flour
½ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
5 tablespoon cold unsalted butter, cut into small pieces
¾ cup oatmeal (regular or quick cooking)
1/3 cup sweetened shredded coconut
1/3 cup slivered or sliced almonds
What you’ll do:
Preheat oven to 350 degrees F. Butter (or use cooking spray) a 9 x 12-inch baking pan. If including strawberries, roughly chop to make pieces similar in size to other berries. Then, in a large bowl, gently combine the berries with the brown sugar, cornstarch and cinnamon; place in prepared pan.
For the topping, place the flour, brown sugar, salt, and cinnamon in a food processor fitted with the metal blade; pulse a few times or until combined. Add the chilled butter; pulse 6 times or until mixture resembles coarse meal. Add the oats, coconut and almonds and pulse a few more times. (If you don’t have a processor, gently mix flour, sugar, and spices in a bowl; using pastry blender or your hands, work the butter into the dry mixture until it resembles coarse meal; add oats and roughly chopped coconut and almonds.)
Sprinkle topping mixture evenly over berry filling. Bake approximately 30 minutes or until bubbly.
Serve warm or at room temperature. While delicious served as is, you can also dress it up with a dollop of crème fraiche, ice cream or frozen vanilla yogurt.
Thoughts and variations: Mix berries with other summer fruits, like peaches or plums; substitute walnuts or pecans in place of almonds; bake in individual cups (place on a baking sheet; for about 10 6-ounce cups, you’ll bake approximately 12 minutes); use the topping recipe for another combination of fruits entirely.
|
