BERRY CRISP WITH DRIED BERRIES

By Peggie

This recipe is kind of a freehand project. Use whatever dried berries you can find or omit if none are available. Use a mixture of pumpkin, sunflower, sesame and flax seeds omitting any you do not like, or only use one seed. The same applies to the nuts. I usually use about 2 tbsp (30 mL) of each of the different seeds and only one or two kinds of nuts. Reheat to warm when ready to serve.

Ingredients

• 2 cups (500 mL) blueberries, fresh or frozen
• 1/2 cup (125 mL) sea buckthorn berries if available
• 1/4 cup (60 mL) sugar
• 2 tbsp (30 mL) cornstarch
• 1 tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) lemon zest
• TOPPING
• 1/2 cup (125 mL) mixed seeds
• 1/2 cup (125 mL) mixed nuts, hazelnuts, walnuts or almonds
• 1/3 cup (80 mL) rolled oats
• 1/4 cup (60 mL) cold butter
• 1/4 tsp (1 mL) salt
• 2 tbsp (30 mL) brown sugar

Details

Servings 2

Preparation

Step 1

Preheat oven to 375°F (190°C).

2. Combine blueberries, sea buckthorn berries, sugar, cornstarch, lemon juice and lemon zest in a bowl. Spoon into two 4½-inch (11-cm) gratin dishes.

3. In a food processor, pulse seeds and nuts with oats, butter, salt and sugar until coarsely chopped and combined. Spoon on top of the berry mixture.

4. Bake for 25 to 30 minutes or until topping is crisp and fruit is bubbling. Serve warm with ice cream, if desired.