Rose’s Recipes Aug 6 2014

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This time of year there are so many choices of Ontario fruits to eat and cook. We have blueberries, peaches, raspberries, apricots, plums; which one to use? A couple of recipes where I have tried to use as many fruits as possible.

 

Blueberry, Peach, Raspberry Crisp
You can use any combination of fruit as long as you have a total of 9 cups fruit. I also switched the quick-cooking oats to Loon Song oats and the brown sugar to coconut sugar.
 
6 cups peaches, peeled and sliced
2 cups blueberries
1 cup raspberries
1/3 cup brown sugar
2 Tbsp all-purpose flour
2 tsp cinnamon
 
Topping:
1 cup quick-cooking oats
1 tsp cinnamon
1/4 cup brown sugar
3 Tbsp butter
 
In an 8-cup baking dish, combine the fruit.
In a small bowl, combine 1/3 cup sugar, flour and 2 tsp cinnamon. Add to fruit mixture. Toss to evenly coat.
To make topping combine the rolled oats, 1 tsp cinnamon and 1/4 cup sugar. Cut in butter with pastry blender or two knives until crumbly. Sprinkle over top of fruit mixture.
Bake at 350°F for 25 minutes until the mixture is bubbling and fruit is barely tender. Serve warm or cold.

 

Fresh Berry Fool
This is an easy dessert to make and if you want it extra healthy use yogurt instead but let it drain for an hour to make it thicker. You can mix the fruit in this recipe.
 
1. Using a food processor puree 5 cups of fruit (peaches, blueberries, raspberries, strawberries).
Reserve a few berries for garnish.
2. Stir into the fruit 1 cup sugar and 1 Tbsp brandy or rum
3. Let stand at room temperature for one hour. Stir occasionally, then cover and refrigerate for 30 minutes or up to several hours.
4. Just before serving, whip until soft peaks form 1 cup whipping cream.
5. Gently fold into puree. Turn into a large bowl or 6 individual bowls. Decorate with berries and serve immediately.

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