Blackberry and Blueberry Oat Crisp Recipe with Truvía^® Brown Sugar Blend

Ingredients

TOPPING

• 1⁄2 cup (125 mL) sorghum flour (can be purchased at any organic foods store)

• 1⁄3 cup (75 mL) old fashioned oats

• 3 1⁄2 Tbsp (53 mL) corn meal

• 1⁄4 cup (60 mL) Truvía^® Brown Sugar Blend

• 1 tsp (5 mL) lemon zest

• 1⁄4 tsp. (1.25 mL) cinnamon

• 1⁄4 tsp (1.25 mL) ground ginger

• 1⁄4 tsp (1.25 mL) nutmeg

• 1⁄4 tsp (1.25 mL) salt

• 1 tsp (5 mL) vanilla extract

• 3 oz chilled butter

FILLING

• 1 1⁄2 cups (375 mL) fresh blueberries (8 oz)

• 1 1⁄2 cups (375 mL) fresh blackberries (71⁄2 oz)

• 1 1⁄2 tsp (8 mL) cornstarch

• 1 tsp (5 mL) fresh lemon juice

• 2 Tbsp (30 mL) Truvía^® Brown Sugar Blend

• 1⁄2 vanilla bean

Directions

• 1.  

  Preheat the oven to 375^°F (190^°C), with a rack in the center position.

• 2.  

  For the Topping: Cut the butter into 1⁄2 inch cubes. Arrange the butter in a single layer on a baking sheet and refrigerate until firm to the touch, about 15 minutes.

• 3.  

  Meanwhile, in a bowl, combine the sorghum flour, oats, cornmeal, Truvía^® Brown Sugar Blend, lemon zest, cinnamon, ginger, nutmeg, and salt. Add the vanilla extract and cut in the cold butter using a fork or pastry cutter until they are in small pebble-size pieces. (Alternatively, use a standing mixer with the paddle attachment at low speed to mix in the butter.) The topping is done when it is in small pieces - do not mix it into a uniform piece of dough. You can use the topping immediately or freeze the topping for up to 3 weeks before using.

• 4.  

  For the Filling: put the Truvía^® Brown Sugar Blend into a small bowl. Use a small paring knife, cut the vanilla bean in half and slit the vanilla bean lengthwise and scrape the seeds into the sugar, rubbing it between your fingertips. Add the cornstarch and stir to combine. In another bowl, toss all the berries with the lemon juice, sprinkle the sugar mixture over them and toss to coat.

• 5.  

  Divide the berry mixture evenly among the ramekins and top each with about a half cup of topping. Bake the crisps for about 25 minutes, until the topping is golden and the berry juices bubble up. Remove from the oven and cool for 10-15 minutes before serving. Serve warm.