My husband could not resist bringing home berries when he did some grocery shopping for me. He actually called me from the store and asked if I would make him a dessert if he brought home berries. He wanted to make sure that I wouldn’t see them while putting away groceries and start making plans to use them in a salad or some other healthy dish. I could have saved money on groceries if I had said I that I would use them in a smoothie with spinach. But I love my husband and he has a sweet tooth, so I agreed to make him a dessert.
Just because I agreed to make a dessert, does not mean that it had to be a high sugar, high fat affair. I modified my Gingered Pear Crisp to make a Mixed Berry Crumble. The topping has ground nuts in it. You can grind nuts with your blender using this technique.
What is the difference between a crisp and a crumble? There isn’t one. I tend to call it a crisp if I make it with a firm fruit like apples or pears. I call the dish a crumble if I make it with small or soft fruit and I know there is no chance that it will look pretty when served.
- 6 cups berries
- ⅓ cup white sugar
- 2 tablespoon cornstarch
- ¾ cup regular oats (I use GF oats)
- ⅓ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine (I use Earth Balance)
- ½ cup finely chopped pecans
- Preheat oven to 350 degrees.
- In an 8 – 10 inch pie or tart dish, combine berries, sugar, and cornstarch. Toss to coat well.
- In a small bowl, combine oats, sugar, cornstarch, and cinnamon.
- Cut butter into mixture.
- Stir in pecans. Sprinkle the topping over the berries.
- Bake at 350 degrees for 30 minutes. Cool on a wire rack for 10 – 15 minutes. Serve warm or at room temperature.
We enjoyed this warm, but my daughter liked it even more the next day after it had been chilled.