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  • Cinnamon-Ginger Baked Fruit Crisp-by Nathan Lyon

    1 posts, 1 voices, 716 views, started Jul 7, 2009

    Posted on Tuesday, July 7, 2009 by Denise Richardson

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    • Diamond
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      Cinnamon-Ginger Baked Fruit Crisp
      Enjoy summer fruit flavors of peaches and berries. This dessert is delicious served warm or chilled.  

      INGREDIENTS  

      1 package (12 ounces) frozen mixed berries
      10 ounces frozen peaches
      2 containers of blueberries, raspberries or blackberries
      3 ripe apricots or 2 ripe nectarines, pitted and chopped
      1 teaspoon dry cinnamon
      1 teaspoon dry ginger
      1 apple, cored and chopped
      1/4 cup real maple syrup
      Zest of 2 lemons
      2 lemons, juiced
      1 teaspoon vanilla extract
      1/2 cup almonds
      1/2 cup raw oats
      2 tablespoons brown sugar
      1/2 cup whipping cream
      2 tablespoons mint leaves, plus extra for garnish, chopped  

      INSTRUCTIONS

      1.Preheat oven to 325°F.
      2.In a large bowl, combine berries, peaches, nectarines, cinnamon, ginger, apple, maple syrup, lemon juice, lemon zest, vanilla and mint. Stir together.
      3.Add almonds, oats and brown sugar to a blender or food processor. Blend until very fine in texture. Add to the bowl with fruit mixture and gently stir to combine.
      4.Transfer mix to a baking dish. Evenly drizzle whipping cream over the top. Bake in the oven for 1 hour or until the is lightly toasted.  

      Tip: Cover leftovers with plastic wrap or foil. They can be stored in the refrigerator for up to four days.



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