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Wednesday, 06 May 2015 15:05

Summer Berry Crisps

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These delightful desserts transport you to sunny summer days and the wind in your hair.

  • Ingredients:


    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.

    7.     Cool 10 minutes and then serve warm!

  • Serves: 4
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Comfort food, Summer favorites, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 45-60 minutes
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