Mixed Berry Oatmeal Crisps Bon Appetit Vegan Recipes

Steps:

• Preheat oven to 425°. Toss frozen berries and cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berry mixture among six 4 1/2-inch-diameter crème brûlée dishes with 1-inch-high sides. Toss brown sugar, flour, oats, nuts, cinnamon, and 1/4 teaspoon salt in large bowl. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form. Divide oat mixture among dishes, sprinkling evenly over berry mixture.
• Place dishes on rimmed baking sheet. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until crisp topping is golden brown and fruit filling is bubbling at edges, about 30 minutes longer. Cool crisps at least 15 minutes. Serve warm or at room temperature topped with scoop of vanilla ice cream.

Steps:

• Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
• Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
• Bake filling in the preheated oven until berries are hot, about 10 minutes.
• While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
• Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
• Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

Steps:

• Preheat oven to 425°F.
• Toss frozen berries and cornstarch in large bowl and let stand until cornstarch dissolves, tossing occasionally. (About 20 minutes.).
• Divide berry mixture among six 4.5" diameter x 1" high ramekin dishes.
• Toss brown sugar, flour, oats, nuts, cinnamon and 1/4 t salt in large bowl.
• Add chilled margarine and using your fingers, blend together until coarse crumbs form.
• Sprinkle oat mixture evenly over dishes.
• Bake 10 minutes.
• Reduce heat to 350F and continue baking until topping is golden brown and fruit filling is bubbling. About 30 minutes.
• Cool crisps at least 15 minutes.
• Serve warm or at room temperature.

Steps:

• Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
• Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
• Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
• Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.