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Berry Crisp

A healthy, light, parve dessert. Can be served hot or room temperature. Perfect after Shabbat meals all year long!

Servings: 8 people

Prep time: 15 minutes

Cook time: 30-40 minutes

Ingredients

Quantity
Ingredient
1 1/2 cups
Frozen strawberries*
Try substituting other fruit
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1 1/2 cups
Frozen raspberries*
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1/4 cup
Apple juice concentrate
1/4 cup
Water
Cinnamon* sprinkle
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Nutmeg* sprinkle
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1 1/8 cup
Rolled oats*
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3/4 cups
Flour
We use spelt* or whole wheat* flour
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3/8 tsp
Cinnamon*
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1/8 tsp
Salt*
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3/8 tsp
Nutmeg*
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2 tsp
Amber Flavors Pure Vanilla Extract*
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1/2 cup
Oil
Try Grapeseed Oil*
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4 1/2 Tbsp
Pure maple syrup
1/2 cup
Pecan* pieces
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Instructions

  1. Cover bottom of pie plate with frozen strawberries and raspberries.
  2. Combine apple juice concentrate and water. Pour over frozen fruit.
  3. Sprinkle frozen fruit with cinnamon and nutmeg.
  4. Combine remaining ingredients. Place this mixture over frozen fruit. Do not mix into frozen fruit. It is also not necessary to cover frozen fruit completely.
  5. Bake at 350ºF (175ºC) for 30-40 minutes, or until top is lightly browned. Allow to cool.
  6. Serve heated, or cooled to room temperature, with a large un-slotted spoon.

*available at Nectarina

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