Thursday, April 12, 2007

Cherry Raspberry Crisp

My husband and I had a craving for dessert but had very little to work with in our pantry. The basic recipe for the crisp comes from Heaven's Banquet. As you may already know, I LOVE this book. The section on crisps gives several ideas for fillings and toppings, so you can pick and choose to make your own creation. For this version, we used frozen organic cherries and raspberries with an oatmeal topping. We ate it with a side of nonfat yogurt instead of ice cream to keep things healthier. Eating it this way, the dish can also be eaten for breakfast!

Cherry and Raspberry Crisp

Cherry Raspberry Crisp
Serves 4

3 cups frozen cherries
2 cups frozen raspberries
2 1/2 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons sugar

1/2 cup brown sugar
2/3 cup whole wheat flour
1 1/4 cups rolled oats
1/2 teaspoon salt
3/4 cup unsalted butter

Preheat the oven to 375 Degrees. Butter a 9 inch round casserole dish. Mix all ingredients for the filling together and spread it in the casserole dish. Process all topping ingredients, except oats, in food processor until the mixture resembles course meal. Add oats and mix by hand. Crumble topping over the fruit. Bake until the top is lightly browned and the fruit is tender, about 45 minutes (or an hour if using a glass dish).

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