Raw Mixed Berry 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!).

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.
• 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 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.

RAW MIXED BERRY CRISP

Steps:

• In a 9x9 Pyrex dish toss the berries with the maple syrup.
• Put the pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground.
• Scatter nut mixture over berries.
• Can be served immediately but I like to chill 2-4 hours.
• Suggest serving with a scoop of vanilla ice cream.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375 degrees.
• Toss the berries with the cornstarch to evenly coat. Put the berry mixture in a large greased ramekin or a small greased baking dish (I used a 16 oz. ramekin).
• In a small bowl, combine the butter, oats, brown sugar, flour, cinnamon and nutmeg. Mix lightly with a fork until the mixture is crumbly.
• Top the berries with the crisp mixture. Sprinkle the top of the crisp with water.
• Bake for 25 minutes or until the fruit is bubbling and the topping is slightly browned.
• Serve with ice cream, frozen yogurt or whipped cream.