Took Dot and Roy to the farmer’s market today and picked up some nectarines, blueberries, blackberries, and corn. Then we went to the Food Truck Expo and guess what? Lumpia is awesome…and no, it was not clean so I might have been leaning a bit AWAY from clean eating for a bit, but it was worth it and maybe soon I will create my own clean recipe (which should be pretty easy). Maybe not, though because I’d have to eat ALL of them and then I would be back to my “before” photos. That would NOT be cool.
One of the most awesome parts of the day was sitting outside, enjoying our Lumpia and music was just floating our way. Downtown Everett has an art project going on right now involving pianos. Local artists painted upright pianos and they have been placed around town. A man was playing the most beautiful music. Our little funky family (or part of it, at least) was enjoying lumpia, the wind was blowing, the warm sun was on my shoulders and it was such a blessing. I said a prayer of thanksgiving for such a lovely moment.
…and then I went home and made crisp.
Ingredients
4 cups blueberries
2 cups blackberries
1/4 cup sugar, organic cane sugar
1 teaspoon cinnamon
2 tablespoons whole wheat flour, organic
1 tablespoon cornstarch
Topping
1/4 brown sugar, organic
1/2 teaspoon cinnamon
1 1/4 cups rolled oats, organic
2 tablespoons coconut, unsweetened organic
1 tablespoon hemp hearts
2 tablespoons butter, softened
Directions
- Clean the berries, removing all stems from the blueberries.
- In a small bown lix together flour, sugar, cornstarch, and cinnamon
- If using frozen berries, add another tbs cornstarch.
- Toss berries with sugar/flour mixture to coat.
- In separate bowl, mix topping ingredients (dry) together then cut in softened butter until crumbly.
- Sprinkle over berry mixture.
- Bake in 350 degree oven for 25 minutes or until the filling is bubbly and the topping is crisp.
- I like to make individual servings in silicon muffin “tins”. In this case, I cook down the berry mixture for 10 minutes in the microwave and then spoon into the silicon cups. Top with topping and bake for 15 minutes at 350. I would do the same with ramekins because blueberries bake down so much.
Nutrition information is on my food.com page: <a href=”http://www.food.com/recipe/blueberry-blackberry-crisp-clean-506018?oc=linkback”>http://www.food.com/recipe/blueberry-blackberry-crisp-clean-506018?oc=linkback</a>
Mmmm…topping all mixed up
Ready to go into the oven. I made six mini crisps and two 2-3 serving crisps. I’ll send one over to the in-laws.
Mini crisps in silicon muffin cups. I learned from the mini pies that they need to be in the muffin tin so they don’t get all funky shaped.
All baked up!
Mini crisps. Oh so beautiful!