Ruby Cookie Crumble

What better way to celebrate

SUMMER

Than with Summers' bountiful

Berries!

When I bake it's to utilize what is freshest and whatever I have in the kitchen at the time.

This easy wonderful dessert is a double treat.

You get cookie on top

and luscious fruit with a thin juicy syrup.

If you are not watching calories add some frozen yogourt or ice cream and watch it melt...

 

Filling:

 

1 1/2 cup red grapes, washed and cut in half

1/2 cup papaya, peeled, seeded and diced

1 lb. chopped strawberries, hulled, washed

3 tbsp wildflower honey

1 tsp each grated lemon rind + fresh ginger

1 pint raspberries, rinsed

1 Ida red apple or Macintosh, peeled, cored, diced

1 tbsp. flour or instant tapioca pearls

 

Mix ingredients together and place in ungreased 6-8 ramekins or an 8"x8" casserole dish.

 

Crumble:

 

3/4 cup each flour and whole wheat flour

1 tbsp. ground flax seed

1 tsp baking powder

1/4 tsp each baking soda and salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup brown sugar

1lg. egg, whisked

1/2 cup butter, margarine or vegetable shortening

1/4 cup + 3 tbsp. almond milk or milk

3-5 tbsp. granola

 

In a medium bowl mix flours, baking powder, soda, spices, salt and flax.  Cut in shortening until crumbly.

 

Add liquid to egg, whisking to mix. Pour into dry ingredients. Stir with a fork.  With your hands form to clump together into chunks. Do not form into a ball.

 

Distribute over fruit to cover, sprinkle granola over crumble.

 

Bake in a 350F oven

Ramekins: 30min

Casserole: 30-40min

 

Until lightly browned and firm to the touch. Remember this is a cookie topping.

 

Allow to cool 5-10min.

Grab a spoon!

 

Enjoy with love