Berry Crisp (whole wheat)

I created this simple recipe based on a few recipes I’ve seen on the internet, combined with some of my own preferences. I needed to get rid of some of my frozen fruit because of an impending relocation, and I like to keep a good stock of berries in my freezer. I rinsed them under water even though they were frozen. I’m sure this recipe works well with fresh berries, as well as other fruits (peaches, for example), but I just used what I had and it turned out great! As you might have noticed I prefer using whole grains when baking. I try to avoid bleached flour, but if you’re looking to also avoid white sugar I am not always successful in that department.

Ingredients:

2 c. blackberries

2 c. blueberries

2 c. raspberries

4 T. sugar (optional)

2 c. whole wheat flour

2 c. rolled oats

1 ½ c. brown sugar

1 t. ground cinnamon

½ t. ground nutmeg

1 ½ c. melted butter

Directions:

• Gently combine berries (and sugar, if desired for the extra sweetness) and set aside.
• In a separate bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg. Stir in the melted butter, creating coarse crumbles.
• Press half of the crumbly flour mixture in the bottom of a 9 x 13 in. pan.
• Add the berries evenly on top. Then sprinkle the remaining flour mixture over the berries for the topping.
• Bake for 30 minutes, or until golden brown.