Cranberry-Blueberry Crisp
Yield:  8 Servings

2 c Fresh or frozen blueberries 1 3/4 c Fresh or frozen cranberries 1 c Maple syrup 1/4 c Currants 3 tb Arrowroot powder (cornstarch -- may be used as substitute) 2 tb Lemon juice

3/4 c Whole wheat pastry or unbleached flour 1/4 cup sugar 1/2 c Rolled oats 1/4 c Blanched almonds, ground 1 ts Toasted sesame seeds 1/4 ts Cinnamon 1/4 c Butter, softened

Preheat oven to 350 degrees. In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice. Lightly oil a 9-inch by 9-inch baking dish, and spread in the fruit mixture. In a medium bowl combine the flour, sugar and oats. Cut in butter using two knives until mixture is crumbly. Add almonds, sesame seeds and cinnamon. Spoon over the fruit. Bake about 40 minutes or until lightly browned.

Note: This recipe may seem high in sweeteners, but they are necessary to counteract the tartness of the cranberries.

Summer 2000 Guilt-Free Desserts
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