Tuesday, February 1, 2011

Berry Crisp

Frozen blueberries and cranberries were getting a little too comfortable hanging out in our freezer, so we thought it was about time to put them to good use. Since the sugar content is pretty low in this dessert, Vanilla soy ice cream works as a good topper. **We found "Purely Decadent-Dairy Free" to be our favorite brand -- found at Whole Foods , Food Patch in Ferndale and Nutra Foods in Royal Oak.

Berry Crisp

1 cup blueberries (or 2 blueberries/2 cranberries)

3 cups cranberries

½ Tablespoon cornstarch

¼ cup evaporated cane sugar

pinch of salt


½ cup whole wheat flour

½ cup quick oats

¼ cup brown sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

pinch dried ginger (optional)

¾ chopped walnuts or pecans

½ stick soy butter, cubed

drizzle of Agave for top

Preheat oven to 375 degrees.

Toss berries, cornstarch, sugar and a pinch of salt together.

In separate bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, ginger and nuts. Add butter and mix by hand into crumbles/chunks. Mix until it is crumbly.

Add the berry mixture into 2-quart baking dish. Top with crumb mixture. Drizzle with Agave (optional). Bake for 40 minutes.

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