Summer Berry Crisp
Ingredients
The topping
-
1 ½
cups
spelt flour or whole wheat pastry flour
-
4
tablespoons
poppy seeds
-
1
cup
rolled oats, uncooked
-
1
cup
natural cane sugar
-
½
teaspoon
fine-grain sea salt
-
⅔
cup
unsalted butter, melted
The filling
-
1
tablespoon
all-natural cornstarch (or rice flour)
-
⅓
cup
natural cane sugar or muscovado sugar
-
4 ½
cups
mixed berries (ripe, pitted cherries, strawberries, blackberries, etc.)
-
¼
cup
port wine
Instructions
- Preheat the oven to 375°F (190°C) and butter an 8-inch square baking dish.
- Mix the flour, poppy seeds, oats, sugar, and salt in a bowl for the crumble topping.
- Stir in the melted butter and form the mixture into three patties, then freeze for at least 10 minutes.
- For the filling, whisk together the cornstarch and sugar in a large bowl, then add the fruit and toss to coat.
- Wait 3 minutes, then add the wine and toss again before transferring to the baking dish.
- Crumble the topping over the filling, ensuring a mix of large and small pieces.
- Bake for 35 to 40 minutes until the topping is golden and the fruit juices are bubbling.
- Let cool for 20 to 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
111
Total fat
4g
Total carbohydrates
16g
Total protein
2g
Sodium
20mg
Cholesterol
20mg
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