← Back to Search Results
baking
Berry Blast

Photo by: Christopher Marchetti
Comments: 0
 

Recipe

The berry flavor blasts right through the crispy topping. It is quite colorful, and pretty enough for company. You can vary the berries to suit the season—or use frozen if fresh are not available.

Yield: 4 servings
Cooking time: 15 To 20 Minutes

Ingredients

  • 4 cups assorted berries, such as strawberries, raspberries, blueberries, and blackberries
  • 1 lime
  • ¼ cup sugar or honey
  • ¾ cup each all purpose flour and wheat flake cereal, crushed
  • 2 tablespoons unsalted butter
  • 1 teaspoon pequin chile
  • ½ teaspoon ground cinnamon
  • ½ cup apple juice concentrate
  • Frozen yoghurt or low-fat ice cream

Directions

Preheat the oven to 425 degrees F. Rinse the berries and place in a buttered baking dish. Squeeze the lime evenly over the top. Sprinkle with sugar. Combine the flour, cereal, butter, pequin chile, and cinnamon. Stir in the apple juice. Spread the batter over the berries. Bake for 15 to 20 minutes, until the topping is browned and crusty. Serve with frozen yogurt or ice cream.


© 2006 Jane Butel
 

Nutritional Information

Per Serving:
Calories: 339
Protein: 5 g
Carbohydrates: 68 g
Fiber: 8 g
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 16 mg
Sodium: 63 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
food-to-live-by Food to Live By
by Myra Goodman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
living-raw-food Living Raw Food
by Sarma Melngailis
spice Spice
by Ana Sortun
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?