Local berry season is in full swing here at the Co-op! Rich in antioxidants and vitamins, berries are one of summer’s sweetest bounties. This tasty recipe from National Co+op Grocers will be sampled by our very own sampling guru, Victoria Hicks, in the White River Jct. store on Saturday 7/8/17 and in the Hanover store on 7/22/17 from 11 am-12:30 pm. You can vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer. Serve this warm with a scoop of ice cream and you can’t miss.
Stop in, give it a try, and grab the recipe and some berries!
Mixed Berry Crumble
1 cup rolled oats
3/4 cup light brown sugar
3/4 cup whole wheat pastry flour
1/2 teaspoon salt
2 teaspoons lemon zest
1/2 cup unsalted butter, melted
4 cups fresh strawberries, stems removed
2 cups fresh raspberries
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon arrowroot or cornstarch
1 teaspoon vanilla
Heat the oven to 400 degrees F. In a large bowl, combine the oats, brown sugar, flour, salt and zest. Add the melted butter and stir to mix. Reserve. Place the berries in a 2-quart baking dish, and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined. Crumble the oat mixture over the berries in the dish. Bake for 25 minutes, or until the topping is golden and the juices are thick and bubbly all the way around the dish. Let cool on a rack for 5 minutes before serving.
Nourish. Cultivate. Cooperate.
Latest posts by Sarah Simpson (see all)
- Heavy Rains Are Flooding Farms. Here is What You Need to Know. - August 5, 2021
- Seasonal Fare with Flair: Mixed Berry Crumble - July 6, 2017
- Serving Up Smiles - June 13, 2017