A “crisp” is one of those down-home luscious desserts that combines fruits of the season with a crumble-type pastry topping and then is baked until bubbly. To make this eye-healthy, we are using both blue-colored berries, considered an excellent source of flavonoids, a particular class of antioxidants, as well as red-colored berries, high in Vitamin C, an age-protector for your eyes. Blueberries have also been associated with the reduction of eye fatigue. To make it even better, the topping includes oatmeal, a source of selenium (which helps in antioxidant absorption) and almonds, high in Vitamin E (which may help in the prevention of cataracts and age-related macular degeneration.)
- 6 cups mixed berries (blueberries, blackberries, raspberries, and/or strawberries)
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 5 tbsp cold, unsalted butter, cut into small pieces
- 3/4 cup oatmeal (regular or quick-cooking)
- 1/3 cup sweetened shredded coconut
- 1/3 cup slivered or sliced almonds
- Preheat oven to 350 degrees F. Butter (or use cooking spray) a 9 x 12-inch baking pan.
- If including strawberries, roughly chop to make pieces similar in size to other berries. Then, in a large bowl, gently combine the berries with the brown sugar, cornstarch and cinnamon; place in prepared pan.
- For the topping, place the flour, brown sugar, salt, and cinnamon in a food processor fitted with the metal blade; pulse a few times or until combined.
- Add the chilled butter; pulse 6 times or until mixture resembles coarse meal. Add the oats, coconut, and almonds and pulse a few more times. (If you don’t have a processor, gently mix flour, sugar, and spices in a bowl; using a pastry blender or your hands, work the butter into the dry mixture until it resembles coarse meal; add oats and roughly chopped coconut and almonds.)
- Sprinkle topping mixture evenly over berry filling. Bake approximately 30 minutes or until bubbly.
- Serve warm or at room temperature. While delicious served as is, you can also dress it up with a dollop of crème Fraiche, ice cream, or frozen vanilla yogurt.
Mix berries with other summer fruits, like peaches or plums; substitute walnuts or pecans in place of almonds; bake in individual cups (place on a baking sheet; for about 10 6-ounce cups, you’ll bake approximately 12 minutes); use the topping recipe for another combination of fruits entirely.
Recipe source, Discovery Eye Foundation