It has finally happened, I have moved to North Carolina! I am now working on catching up with my recipe postings. It uses the summer berries that I absolutely love from California, combined with my mom's handmade crystallized ginger (but go ahead and use some from your favorite market if my mom isn't handy). The recipe is one that I have adapted to have much less sugar and an extra crumbly top.
Ginger Berry Crisp
adapted from Self magazine
1/8 cup crystallized ginger, pulsed in food processor
1/2 cup rolled oats, pulsed in food processor
1/2 cup whole wheat flour
1/4 cup turbinado sugar
1.5 tbsp splenda or sugar substitute
1/8 cup roasted almonds, chopped
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup margarine or butter
2 tsp ice water
1/2 pint blueberries
1 nectarine (or apple, peach, or more berries), chopped
1/4 cup lemon juice
1 tbsp whole wheat flour
(1) Preheat oven to 350 degrees F. Spray baking dish with cooking spray.
(2) Mix the ingredients for the fruit filling.
(3) In the food processor, pulse the crystallized ginger, rolled oats, and almonds 5-7 times so that still a little chunky.
(4) To the food processor, add the sugar, sugar substitute, whole wheat flour, baking powder, salt, and cinnamon until combined.
(5) Add to the food processor, cubed pieces of margarine or butter until a crumble forms.
(6) In the baking dish, fill with the fruit and top with the crumble.
(7) Bake crisp 35-40 minutes.
Enjoy with a little frozen yogurt, plain yogurt, cottage cheese, or, if you are like me, have it for breakfast!