I’ve always liked Apple Crisp from when my Mother and Grandmother used to make it when I was a child…. fond childhood memories, comfort food and all that goes with it!
My daughter recently made a Berry Crisp when we were visiting her – it was sumptious. Got the recipe from her and adjusted to what we had on hand. The fruit measurements are close to what I had available. You can use any combination you have on hand just so you have 4 1/2 – 5 cups of fruit – even if it’s only one or two kinds. I’ve been thinking of using peaches or nectarines for one of the fruits sometime.
Ingredients – filling:
- 1 1/2 cups sliced/diced strawberries
Berry Crisp – fresh out of the oven. One helping removed before it even cooled!
- 1 cup blueberries
- 1 1/2 cups blackberries
- 1 cup raspberries
- 1/4 cup sugar (I’ve been using raw cane sugar)
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1 tsp. cinnamon (I love Penzey’s Vietnamese cinnamon.
- 2 tsp. corn starch
Ingredients – Topping:
- 1 1/4 cups rolled whole oatmeal (not quick kind)
- 1/2 cup whole wheat flour (I use pastry flour)
- 1 tsp. cinnamon (See my Penzey’s link on filling)
- 1/3 cup light brown sugar.
- 1/2 tsp. sea salt
- 1/4-1/2 cup chopped nuts (I’ve used sliced almonds or pecans cuz that’s what was there. You can omit if you wish, but why??)
- 1/4 cup butter, melted
Put it Together:
- Pre-heat oven to 375 degrees F.
- Put all the filling ingredients in a large bowl and gently mix. Set aside.
- In another bowl, mix topping ingredients (except for butter) thoroughly. Add the butter and mix again.
- Put the fruit mixture in a deep dish pie pan.
- Cover with the topping mixture, spreading out evenly.
- Bake in 375 degree F oven for 40 minutes or until fruit is done and topping lightly browned.
Serve plain, with whipped cream, or with vanilla yogurt. This is not overly sweet, so it could easily be served for breakfast. In fact, I have had it for breakfast :-). Hope you enjoy this as much as we do!
OK, it’s Labor Day weekend… having a nice time with some family and pretty much a laid back weekend. Nice way to end the summer. Kids are heading home this afternoon, so decided to try a new recipe for a hearty breakfast. I subscribe to “Clean Eating” magazine and often find some “winners” for recipes. Today I hit the mark big time. Julia O’Hara had a recipe for Blueberry Cheesecake Stuffed French Toast. As I read through it, I made a few minor modifications and put it on the table to rave reviews.
Blueberry-Cheesecake French Toast for a weekend breakfast
Blueberry French Toast
- 10-12 slices of whole-grain bread.
- 1 cup part-skim Ricotta cheese
- 1/2 cup low fat cream cheese (use the real-deal if you wish 🙂
- 5 eggs, divided
- 4 Tbsp organic raw cane sugar (regular sugar should work – the original calls for evaporated cane juice so I used what I had)
- 2 cups (1 pint) fresh blueberries
- 1 cup 2% milk
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon (I’m generous with this)
- 1/4 tsp. sea salt
- 1/4 cup sliced unsalted almonds
For the Blueberry Sauce:
- 2 cups fresh blueberries (more doesn’t hurt)
- 1/2 cup water
- 2 Tbsp. organic raw cane sugar
- Recipe didn’t call for it, but some lemon zest might be interesting
- Preheat oven to 350 & lightly grease a 13 x 9 inch pan. Place half the bread in the pan, covering the bottom and cutting crusts as necessary to fit.
- Combine cream cheese, Ricotta cheese, 1 Tbsp. sugar, and 1 egg in food processor. Blend until smooth.
- Pour the mixture over the bread and then layer a pint off blueberries on top of this. Cover with remaining bread slices, cutting crusts as needed to fit.
- In a medium bowl, whisk together 4 eggs, the milk, 1 Tbsp. sugar, vanilla, cinnamon, & salt. Pour this over the top of the bread.
- Mix the almonds and 1 Tbsp. sugar and then sprinkle over the bread evenly.
- Cover pan with aluminum foil and bake for 25 minutes. Remove the foil and bake 10 more minutes. Then turn your broiler on and broil for 2-5 minutes (watch carefully) to get a nice lightly browned crust. Remove from oven and cool a few minutes before serving.
- While toast is baking, combine the remaining pint of blueberries, 1/2 cup water, and 2 Tbsp. sugar in a small pan. Bring to boil, and then simmer 5-10 minutes until the berries burst and sauce begins to thicken. Add lemon zest if desired.
To serve, divide casserole as you would a cake and place 2-3 Tbsp. blueberry sauce over the top. The way my crew dumped on the blueberry sauce, I’m thinking another cup of blueberries wouldn’t be the worst thing in the sauce – add another 1/4 cup water and adjust as needed. Hope you enjoy this as much as we did and thanks to Ms. O’Hara!