Double-Berry Nut Crisp
0
- Prep Time15 mins
- Total Time15 mins
- Makes8 servings
© Royalty-Free/Masterfile
Ingredients
2 cups strawberries
4 cups fresh or frozen blueberry
1/2 tsp vanilla
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp cinnamon
1/2 tsp orange zest
2/3 cup large-flake oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup coarsely chopped unblanched almonds
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter, melted
Instructions
Preheat oven to 350F (180C). Hull strawberries, then cut into quarters and place in an 8-in (2-L) square baking dish along with blueberries. Drizzle vanilla overtop. In a bowl, stir 1/2 cup (125 mL) sugar with 1/4 cup (50 mL) flour and 1/2 tsp (2 mL) cinnamon. Stir in peel. Sprinkle over fruit and stir to coat evenly. Gently press down to even out surface.
For topping, in a medium bowl, stir oats with flour, brown sugar, almonds, cinnamon and nutmeg. Then, continuing to stir, slowly drizzle in butter, stirring until mixed. Evenly sprinkle over fruit.
Bake, uncovered, in centre of preheated oven until fruit bubbles around edges and a knife tip inserted in centre of crisp comes out hot, 55 to 65 min. If topping browns before fruit is hot, lay a piece of foil loosely overtop. Fabulous warm with frozen yogourt. Leftovers will keep well, covered and refrigerated, 2 to 3 days.
Nutrition (per serving)
Calories 327, Protein 4g, Carbohydrates 48g, Fat 15g, Fibre 4g.