Fieldberry Croustade
This simple but delicious recipe comes from Cooking with Foods that Fight Cancer - being French, the authors gave this recipe a fancy name, but it is really just a humble berry crisp/crumble. In the summer it is excellent with fresh berries, but frozen ones work well in this recipe too. Berries have one of the highest antioxidant levels of all fruit, thanks partially to anthocyanins, which give berries their deep reds and blues. Raw berries are also high in vitamin C, another powerful antioxidant, that is unfortunately easily destroyed with heat. Try replacing half of the oats with nuts for an extra flavour and nutrition boost. You can also try adding a pinch of your favourite spices in the topping. For an extra treat, serve with a scoop of vanilla ice cream.
Ingredients (Makes 6-8 servings)
- 1 cup (250 mL, 90 g) rolled oats
- ½ cup (125 mL, 120 g) brown sugar, packed
- ¼ cup (60 mL, 35 g) whole wheat or all-purpose flour
- 3 tbsp (45 mL, 45 g) cold butter
- 4 cups (1 L, 600 g) mixed berries, fresh or frozen
Method
- Preheat the oven to 350˚F (180˚C).
- Mix the rolled oats, brown sugar, flour and butter until well-combined (you may need to use your hands).
- Arrange the fruit in a 8” square (2 L) glass dish and cover with oat mixture.
- Cook in the oven for 30-45 minutes, uncovered, until the fruit begins to boil and the centre is properly cooked. Serve warm.
Nutrition Info (per 1/6 recipe)
253 calories, 7 g fat (4 g saturated, 0 g trans), 16 mg cholesterol, 45 g carbohydrate (6 g fibre, 25 g sugar), 4 g protein, 59 mg sodium.
