Summer Berry Campfire Crisp Food

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

SUMMER BERRY CRISP

Steps:

• Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
• Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
• Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
• Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.

SUMMER BERRY CAMPFIRE CRISP

Steps:

• Build a campfire! (Or preheat an oven to 375º) Combine mixed berries with ½ cup sugar in a large bowl to gently macerate (draw out excess liquid) for 10 mins while you prepare the crisp topping. Combine Nature's Path Rolled Oats, Summer Berries Granola and melted coconut oil in a medium mixing bowl. Strain berries into a cast iron skillet and mix in flour/cornstarch to thicken. Zero Waste Tip: Save strained juices to make a refreshing summer berry lemonade! Spread prepared oat/granola mixture evenly over berries in skillet. Carefully perch skillet near campfire base for 15 mins at a time, rotating and exposing a different side of the skillet towards the fire each time, until berry filling bubbles at edges. Always handle skillet with both hands and oven mitts. Note: Every campfire is unique and will have different "hot zones." If your crisp topping isn't crunchy enough, try tenting aluminum foil loosely over your skillet to redirect heat from the fire directly onto the topping. Plan B: Bake in center of preheated oven for 30 mins. Remove from fire and let cool for at least 15 minutes before serving.

CAKE & BERRY CAMPFIRE COBBLER

Steps:

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips., Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.