Cape cod cranberry-blueberry crisp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh or frozen blueberries |
| 1¾ | cup | Fresh or frozen cranberries |
| 1 | cup | Maple syrup |
| ¼ | cup | Currants |
| 3 | tablespoons | Arrowroot powder(use cornstarch as substitute) |
| 2 | tablespoons | Lemon juice |
| ¾ | cup | Whole wheat pastry or unbleached flour |
| ½ | cup | Rolled oats |
| ¼ | cup | Blanched almonds, ground |
| 1 | teaspoon | Toasted sesame seeds |
| ¼ | teaspoon | Cinnamon |
| ¼ | cup | Apple juice |
Directions
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.