Breakfast Berry Crisp
4-5 cups mixed, fresh or frozen berries (raspberries, blueberries, blackberries etc...)
2 tablespoons brown sugar + 1 tablespoon flour
1/4 cup margarine
1/2 - 3/4 cup oats (start out with 1/2 cup and add more as you see fit)
1/3 cup whole wheat flour
1/4 cup brown sugar
1/2 cup toasted pumpkin and/or sunflower seeds
cinnamon, nutmeg to taste (optional)
1. Preheat over to 350 degrees F. Spray a 9X9 baking pan with a general cooking spray.
2. Mix berries, flour and brown sugar and place them into the pan.
3. In a medium bowl, add the rest of the topping ingredients. Mix with your hands until a "crumble" is created. Spread evenly over the berry mixture.
4. Bake for approximately 30 minutes, or until bubbly on top.
Note: Berries can be pretty runny. The crisp will still be fine, but the flour is quite important if you want it to be a little thicker. I have also used plums, apricots, peaches and dates in this recipe and have been pleased with the results!
Source of recipe: I was playing around in the kitchen, and I came up with this. I referenced the July/August 2010 issue of the Vegetarian Times, to verify oven temperature and fruit selection