I usually call this dessert a "crisp" but my daughter then complains that the topping is not crunchy enough, so I am switching it up. Now it is a crumble. Because I am trying to use up ridiculous amounts of fresh fruit, while also attempting to reduce the sugar content in all my treats, my creation contains a lot of berries but not a lot of sugar. I'm thinking more sugar might equal more crunchiness? I'm sure there is a kitchen chemist out there who could explain all this to me.
Here in Western Howard County, blueberry bushes are bursting with fruit. You can find fresh berries at all the local farmers' markets. Larriland has blueberry picking as well. Not sure if the gooseberry season is over or if Larriland will have more picking after the bushes recover from our intense scouring! If you can't find any gooseberries, you can double up on the blueberries or substitute any other kind of berry or fruit.
If you are less concerned with crunch and more concerned with deliciousness and nutrition, then you will hopefully be pleased with this recipe. The flavor of the fresh fruit is not masked by too much sweetness. Tapioca works very well to jell the fruit and absorb all the juices. And the topping, while not very crunchy, has a fantastic flavor from the combination of the oats and the ginger.
Ingredients:
About a pint of fresh blueberries
About a pint of fresh gooseberries (or strawberries or raspberries)
2 TB instant tapioca
2 TB sugar or stevia powder or Truvia
4 TB unsalted butter, melted
1/4 cup brown sugar
2 cups rolled oats
1/2 cup hemp seeds (optional)
2 TB ground ginger
1/2 teaspoon sea salt
Preheat oven to 350F. Place berries in a 9x13 baking pan. Sprinkle tapioca and sugar or Truvia over berries. In a large bowl, mix the rest of the ingredients until oats are well coated. Sprinkle oat mixture over the berries. Bake for about 45 minutes or until the topping is golden brown and the fruit is bubbling. Remove from oven and cool slightly before serving. Yummy warm, cold, or at room temperature. Great plain or with a dollop of Greek yogurt. Makes 4 huge or 8 dainty servings.
hocofood@@@
#hocofood
Here in Western Howard County, blueberry bushes are bursting with fruit. You can find fresh berries at all the local farmers' markets. Larriland has blueberry picking as well. Not sure if the gooseberry season is over or if Larriland will have more picking after the bushes recover from our intense scouring! If you can't find any gooseberries, you can double up on the blueberries or substitute any other kind of berry or fruit.
If you are less concerned with crunch and more concerned with deliciousness and nutrition, then you will hopefully be pleased with this recipe. The flavor of the fresh fruit is not masked by too much sweetness. Tapioca works very well to jell the fruit and absorb all the juices. And the topping, while not very crunchy, has a fantastic flavor from the combination of the oats and the ginger.
Ingredients:
About a pint of fresh blueberries
About a pint of fresh gooseberries (or strawberries or raspberries)
2 TB instant tapioca
2 TB sugar or stevia powder or Truvia
4 TB unsalted butter, melted
1/4 cup brown sugar
2 cups rolled oats
1/2 cup hemp seeds (optional)
2 TB ground ginger
1/2 teaspoon sea salt
Preheat oven to 350F. Place berries in a 9x13 baking pan. Sprinkle tapioca and sugar or Truvia over berries. In a large bowl, mix the rest of the ingredients until oats are well coated. Sprinkle oat mixture over the berries. Bake for about 45 minutes or until the topping is golden brown and the fruit is bubbling. Remove from oven and cool slightly before serving. Yummy warm, cold, or at room temperature. Great plain or with a dollop of Greek yogurt. Makes 4 huge or 8 dainty servings.
hocofood@@@
#hocofood
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