These delightful desserts transport you to sunny summer days and the wind in your hair.
Crisp Topping: ½ C. gluten free flour 1 t. ground cardamom ½ C. sugar ¾ C. combination of chopped pumpkin seeds and sunflower seeds ¾ C. ground Perky’s Crunchy Flax Original Cereal ⅓ C. shortening
Berry Filling: 18 oz. mixed berries, fresh or frozen 1 t. tapioca starch 1 T. fresh lemon juice ¼ C. sugar
Instructions: 1.Preheat oven to 350°.
2.Line a rimmed baking sheet with parchment paper and place 4 1-cup ramekins on top. Set aside.
3.Put all the ingredients for the topping in a bowl and mix together with a pastry blender, a fork, or your hands. Mix until the shortening is evenly mixed through and the mixture feels a little sandy.
4.In another small bowl mix together the berry filling, gently tossing until everything is coated with the sugar.
5.Pour the berry mixture evenly into the 4 ramekins and top with ¼ C. of the crisp topping. (Save the remaining crisp mixture for another batch! Pop it in a baggie and throw it in the freezer, it will stay good for a few months.)
6.Bake for 30-35 minutes until the berry juices are bubbling and the crisp is just lightly browned on top.
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