Double Berry Crumble
GLOBAL BERRY FARMS
7 cups Naturipe strawberries, cleaned and quartered
3 cups Naturipe blueberries, rinsed and drained
1 1/2 cups plus 1 tablespoon flour, divided
1/2 cup plus 1 tablespoon packed light brown sugar, divided
3/4 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1. Preheat oven to 375°F.
2. Place berries in a bowl and toss gently with 1 tablespoon flour and
1 tablespoon brown sugar. Pour berries into a buttered 9-by-13-inch
glass baking dish.
3. Combine 1 1/2 cups flour and butter in a bowl and blend together with
a fork until crumbly. Stir in 1/2 cup brown sugar, cinnamon and ginger.
4. Spoon flour mixture evenly over berry mixture.
5. Bake until bubbly, not more than 30 minutes. Makes 10-12 servings.
Tip: Spoon into footed bowls and garnish with fresh strawberries, fresh
mint leaves and whipped cream.
Brands may vary by region; substitute a similar product.
Baked Apples with Granola
SAGE FRUIT COMPANY
1 1/2 cups low-fat granola
1/3 cup raisins
1 teaspoon ground cinnamon
1/4 cup pure maple syrup
6 medium to large Sage Fruit Granny Smith apples
3 tablespoons unsalted butter
1 cup apple cider
8 ounces vanilla yogurt
1 tablespoon honey
1. Preheat oven to 350°F.
2. Place granola, raisins, cinnamon and maple syrup in a small mixing
bowl and combine well.
3. Scoop out the core from the top of each apple. Cut a small slice off the
bottom so that it sits flat, but do not cut into the core opening.
4. Stuff each apple with 1/4 cup of the granola mixture and dot with
1/2 tablespoon butter. Place in a shallow baking dish and pour apple cider
around the apples. Bake the apples, basting occasionally, for about 1 hour,
or until fork-tender and caramelized.
5. Mix together yogurt and honey; drizzle over or serve with baked
apples. Makes 6 servings.
Brands may vary by region; substitute a similar product.
