[vc_single_image image=”5572″][vc_single_image image=”5576″]From: Ginny Bode
Client Products Used: Firestone Fruit (strawberries) and Columbia Fruit (raspberries)
Summer holidays give me a desire for a berry dessert– even if the berries aren’t quite in season. Plus, it helps clean out my stock of blueberries in my freezer. Mix them up with the flash frozen berries from Firestone and Columbia fruit, and they make a great (and easy) dessert.
Ingredients:
1 cup frozen blueberries from my freezer
1 cup frozen Firestone Pacific Fruit Strawberries
2 cups frozen Columbia Fruit Raspberries
1 cup granulated sugar
1/2 cup all purpose flour
1 tablespoon cornstarch + 1/4 tsp per cup if using frozen berries
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup old fashioned oats
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 sticks (3/4 cup) cold butter, cut into small cubes
DIRECTIONS:
Preheat oven to 375°F.
In a large bowl toss together the berries, sugar, 1/2 cup flour, cornstarch and salt. Pour berry mix into a skillet and smooth as much as possible. In a stand mixer with paddle attachment, mix the 1 cup flour, oats, sugar, salt and cinnamon. Add the butter and mix until texture is coarse clumps and mixture is crumbly.
Spread topping evenly on top of berry mixture with your hand and press it down lightly.
Bake for 35 to 40 minutes+ if using frozen berries, until the edges are bubbling and the top is golden brown.