Thursday, June 2, 2011

Strawberry-Blueberry Crisp

I adapted this recipe from Skinny Taste's Strawberry Rhubarb Crisp and it was so delish! I couldn't find rhubarb, so I used blueberries instead. It's simple, uses mainly all-natural ingredients and the perfect summer treat.

Filling:
  • 1 lb strawberries, hulled and quartered
  • 1 pint or less of blueberries (just eyeball this depending on how many blueberries you would prefer to have in your dish)
  • 1/2 orange, zested and juiced
  • 1 tbsp cornstarch
  • 1/4 cup honey (Grade B is the best!)
Topping:
  • 1 cup Quaker quick oats
  • 1/2 cup 100% whole wheat flour
  • 1/2 cup light brown sugar, not packed
  • 1/2 tsp cinnamon
  • 1/4 cup butter, melted
Directions:
  1. Heat oven to 375 degrees.
  2. Combine strawberries and blueberries in an oven safe dish.
  3. Add honey, orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
  4. Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
  5. Bake until topping is golden brown and fruit is bubbling, about 40 minutes.

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