Cape Cod Cranberry-blueberry Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | c | Fresh or frozen blueberries |
| 1 3/4 | c | Fresh or frozen cranberries |
| 1 | c | Maple syrup |
| 1/4 | c | Currants |
| 3 | T | Arrowroot powder, use |
| cornstarch as substitute | ||
| 2 | T | Lemon juice |
| 3/4 | c | Whole wheat pastry or |
| unbleached flour | ||
| 1/2 | c | Rolled oats |
| 1/4 | c | Blanched almonds, ground |
| 1 | t | Toasted sesame seeds |
| 1/4 | t | Cinnamon |
| 1/4 | c | Apple juice |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice. Lightly oil a 9-inch by 13 inch baking dish. Add the fruit mixture. In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon. Sprinkle with the apple juice and mix well. Spoon over the fruit. Bake about 40 minutes or until lightly browned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1028
Calories From Fat: 58
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 15.5mg
Potassium: 399.8mg
Carbohydrates: 236.5g
Fiber: 15.1g
Sugar: 46.6g
Protein: 7.4g