Mixed Berry Lattice Crisp Food

MIXED BERRY CRISP (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
• In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
• Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

MIXED BERRY PIE WITH HOMEMADE SHORTCRUST PASTRY

Steps:

• To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.
• Add the egg yolks and with the motor running, add the ice water slowly. Mix until the pastry comes together in a soft but firm ball.
• Remove from the food processor then form into a disc before wrapping in cling wrap.
• Place in the fridge and allow to chill for 30-45 minutes.
• Pre-heat the oven to 180°c.
• When the pastry has chilled, remove from the fridge.
• Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case.
• Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.
• To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.
• Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.
• Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.
• Remove from the oven then allow to cool to room temperature before removing the tart from the pastry case
• Slice and serve.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375.
• For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly.
• For topping and bottom layer, combine oats, brown sugar, flour, cinammon, sugar, ginger, and salt in a bowl. Cut in cold butter using two knives -- then mix with fork until mixture resembles coarse crumbs.
• Pat half of the oat mixture on bottom of a 2-quart glass pan. Top with berry concoction. Finish off by crumbling the remainder of the oats on top of the berries.
• Bake 20-25 minutes until oats are golden brown and berries are bubbling around edges.

MIXED BERRY CRISP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
• Bake filling in the preheated oven until berries are hot, about 10 minutes.
• While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
• Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
• Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
• Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

MIXED BERRY CRISP

Steps:

• Mix flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in coconut and nuts; spoon into 9-inch square microwaveable dish.
• Microwave on HIGH 3 min., stirring after each minute. Microwave 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
• Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 4 to 5 min. or until fruit is hot and bubbly; stir. Cool 15 min.
• Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.