Peach Blueberry Crisp with
Pumpkin Flax Granola Topping
Nature’s Path Organic Foods
1 pound ( 3 cups) fresh
or frozen sliced
peeled peaches
12 ounces ( 2 1/2 cups)
fresh or frozen
blueberries
1 cup Millet Rice Flakes
1 1/2 cups Nature’s Path
Pumpkin Flax Plus
Granola*
1/2 cup chopped walnuts
2 tablespoons cold butter,
cut into bits
2 tablespoons brown sugar
Coconut sorbet, for serving
(optional)
Organic
Position rack in the middle of the oven and preheat
to 375°F.
Place peaches and blueberries in a 9-inch square
baking pan. Crush Millet Rice Flakes with your fingers
and toss with the fruit.
Cover the pan tightly with foil. Bake until the fruit is
soft, 20-30 minutes.
Remove the foil. Distribute granola, walnuts, butter
and brown sugar evenly over the top. Bake, uncovered,
until the top is browned and the fruit is bubbly, about
10 minutes.
Serve warm, with a scoop of coconut sorbet on top, if
desired. Makes 6 servings.
* Brands may vary by region; substitute a similar product
Double Berry Cobbler
Alpine Fresh
2 1/2 cups Alpine Fresh*
blackberries, divided
2 1/2 cups Alpine Fresh*
blueberries, divided
1/3 cup flour
Preheat oven to 350°F.
1 1/2 cups sugar, divided
3 cups biscuit mix
1/4 teaspoon
ground nutmeg
1/8 teaspoon ground
cardamom
1/4 cup melted butter
or margarine
3/4 cup milk (or for
richer dessert, use
1 cup cream)
2 large eggs,
slightly beaten
Whipped cream or vanilla
ice cream, for serving
1/2 cup chopped pecans or
hazelnuts (optional)
Rinse and drain 2 cups of each of the berries and
place in a large bowl. Combine flour and 1 cup sugar.
Add to the berries and toss to coat.
In a separate bowl, combine biscuit mix, remaining
1/2 cup sugar and spices. Add melted butter, milk and
beaten eggs. Stir until evenly moistened.
Place the coated berries in a greased 9-by-13-inch
baking dish. Spread the batter evenly over the top.
Bake for 45-55 minutes, or until the crust is
lightly browned.
To serve, top with whipped cream or ice cream, the
chopped nuts and the reserved fresh berries. Makes
10-12 servings.
Recipe developed by Christine W. Jackson, food stylist.
* Brands may vary by region; substitute a similar product.
