Lauren Alexander Cooks: oats

INTRODUCTION

I eat every day. I eat at restaurants, other people's houses, and at home, to name a few. There are so many good dishes out there and every once in a while I attempt them at home. Sometimes they are successful, sometimes not so much. But when I do make something I like, I want to keep the recipe in a place where I have quick access to it. So, here comes my new Food Blog. It is a place I can add recipes I like on a continuous basis and I can share these recipes with you. So, if you have a recipe that you want to share, please send it to me at 1Lauren23@gmail.com. I will cook/bake it, and if it works for me too, I will add it to my Blog. !!Welcome!! And Let's Eat.

PLEASE USE THE S E A R C H tool on the right hand side. You can search by ingredient i.e. "banana" or by course, i.e. "Breakfast".

Sunday, September 10, 2017

Berry Crisp

So sorry! I keep eating the food before photographing it. Will add photo next time I make it!

This is a good way to use up all that fruit you have around before it turns on you. Although it is called Berry Crisp, I use any fruit I have around.

Ingredients

5 Cups Fresh or Frozen Berries (or great with any fruit you have on hand really)

1 Large Apple, cored and chopped (or just use Apples)

2 TBSP Whole Wheat Flour

2 TBSP Sugar (or sugar substitute like Splenda)

1/2 Tsp Cinnamon

Topping

1 Cup Large Flake Oats

1/2 Cup Chopped Pecans or Walnuts

1/4 Cup Brown Sugar (or Brown Sugar substitute)

1/4 Cup Non-hydrogenated soft Margarine, melted

1 Tsp Cinnamon

In an 8-inch square baking dish, combine berries and apple. In a bowl, combine flour, sugar, and cinnamon. Sprinkle over fruit and toss gently.
Toping: In a bowl, combine oats, pecans, brown sugar, margarine an cinnamon. Sprinkle over fruit mixture.
Bake in 350° Oven for about 30 minutes or until fruit is tender and top is golden.

Makes 6 servings.

INTRODUCTION

PAGES

Sunday, September 10, 2017

Berry Crisp