Sunday, January 25, 2015

Fancy Fruit

Our late Sunday afternoon meal with soup and salad was culminated with a warm Fruit Crisp.  My beans and greens soup was based on the Cooking Light recipe.  I loved the pistachio-horseradish topping in the salad, a recipe inspired by Bon Appetit.  Yet the highlight was the warm Fruit Crisp, a recipe I've made time and time again. 

Fruit Crisp

Serves 10

Pulse in food processor:
3/4 cup old fashioned oats
1 tablespoon brown sugar
Dash of salt
1/4 cup Earth Balance Buttery Spread

Transfer to a bowl and work in:
1/4 cup old fashioned oats

Toss together in a separate bowl:
2 cups blueberries
2 cups fresh cranberries
2 apples, diced
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon lemon zest

Place fruit in baking dish sprayed with Pam.
Bake at 375 F. for 60 minutes.
Enjoy the week!



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