We have a lot of berries from U-Pick. Instead of freezing most of them, a nice dessert would be great tonight.
Serves 12
Preheat the oven to 375F (190C)
1 pound (455 g) organic strawberries, cut in half
6 ounces (175 g) each: two other types of organic berries
1/4 cup (30 g) organic sugar or less or not at all
1/3 cup (45 g) cornstarch
1 cup (130 g) organic rolled oats
1/3 cup (45 g) organic brown sugar (as much or less you desire)
1/3 cup (45 g) (gluten-free) flour
pinch or two each ground: cinnamon and cardamom
6 Tbs. (90 g) cold (dairy-free) butter, cut into small pieces
(dairy-free) ice cream or yogurt
1. Coat a square baking dish with nonstick cooking spray.
2. In a mixing bowl, combine the all the berries, sugar, and cornstarch.
3. Mix carefully and pour into the baking dish.
4. For the topping, in a food processor or by hand with two forks, combine the rolled oats, brown sugar, flour, cinnamon, and cardamom.
5. Add the butter and process/mix about 10-15 minutes, until the mixture is crumbly.
6. Scatter the topping over the berry mixture.
7. Bake 40 minutes until fruit is bubbling and topping is golden.
8. Let stand for 15 minutes.
9. Serve warm, at room temperature, or chilled.
10. Top with ice cream or yogurt.
11. Store leftovers in an airtight container.
