Friday, July 22, 2011

Double Berry Crisp

Blueberries are still in season - I hope you'll give this awesome dish a try.

I made this delicious treat for our July 4th celebration and am just getting the post typed up. 

What a busy summer it's been!!

After I won a dessert contest online back in March (click here to see the post about my prizes) I've been anxious to use these darling star-shaped ramekins.

On the morning of July 4th, it dawned on me...I already had what I needed to make this recipe and divide it up into my new ramekins.

I was soo excited!

OH HOW I LOVE SPECIAL TOUCHES!  And using these for July 4th was perfect!


You cook the berries (I threw in a handful of frozen blackberries also) with sugar, cornstarch, orange juice and orange peel; place the sauce in the ramekins, then top with the crunchy mixture.


I prefer using cornflakes instead of flour for a bigger CRUNCH in the topping, but you can choose.

A great dish any time of year...and another favorite from my cookbook.
(I do hope you don't get weary of me telling you that!=)

I enjoy my crisp best when it's warmed, topped with ice cream.

OH SO BERRY DELICIOUS!!!!



DOUBLE BERRY CRISP


1 c. sugar (I use half xylitol)
1/4 c. cornstarch
(I like to add a tad more if using frozen berries)
2 Tb. orange juice
1 tsp. grated orange peel
2 C. fresh or frozen raspberries
2 c. fresh or frozen blueberries

Topping:

1 c. old-fashioned oats
1/2 c. crushed cornflakes
(for less crunch, use all purpose flour)
1/2 c. packed brown sugar
(I use 1/4 c. Splenda Brown Sugar Blend)
1/2 tsp. cinnamon or nutmeg
1/4 tsp. salt  (I omit)
1/4 c. butter, melted

Preheat oven to 350. In large saucepan, combine sugar, cornstarch, orange juice, orange peel and berries until blended.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Pour into a greased 8-inch square baking dish. In a bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; using a fork or pastry blender, blend in the butter.  Sprinkle over top of berry mixture.  Bake 25 - 30 minutes (less time if using Splenda) or until filling is bubbly.  Cool for 10 minutes before serving. 

(If using frozen berries, do not thaw before adding to berry mixture before cooking)

I've also used strawberries in this recipe - use what you have, and you're sure to enjoy every tasty bite!

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