With a freezer full of raspberries, blueberries and strawberries from…ahem…last year, I have sincerely been on the look-out for any truly yummy way to use them before they become… extinct so-to-speak.
I found this lovely thing in the Gold Medal Whole Wheat Baking book that you can print out for free if you click the link. I tweaked it just a tad and it turned out simply scrumptious. In fact, with my high blueberry to other berry ratio–I love them–it ended up reminding me of a Blueberry Poptart…with whole wheat and oatmeal…sort of. :}
7 cups misc. berries–we used a combination of strawberries, raspberries and blueberries
3 Tbsps cornstarch
2 Tbsps sugar
In a 2 quart saucepan, mash 2 cups of berries; stir in cornstarch and sugar. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute. Stir in remaining berries. Pour in a 9 x 13 glass baking dish.
2/3 cup packed brown sugar
1/2 cup whole wheat flour
1/2 cup oatmeal
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup butter
Heat oven to 350 degrees.
In a small bowl, mix all ingredients with pastry blender or fork until crumbly.
Sprinkle over berry mixture.
Bake about 30 minutes or until topping is golden brown.
Serve with ice cream…a whole ton of ice cream. More ice cream, in fact, than we dared show here for fear that you, my friends, would run off screaming.
Yep. One, big, ice creamy…
- 7 cups misc. berries
- 3 Tbsps cornstarch
- 2 Tbsps sugar
- In a 2 quart saucepan, mash 2 cups of berries; stir in cornstarch and sugar.
- Cook over medium heat, stirring constantly until mixture boils.
- Boil and stir 1 minute.
- Stir in remaining berries.
- Pour in a 9 x 13 glass baking dish.