In this recipe, sugar helps balance the tartness of the berries while contributing to the browning and crispiness of the topping. Dessert can part of a healthy eating pattern, especially when incorporating nutrient-dense ingredients like fruits and whole grains. To add more fibre and healthy fats, mix 2 tbsp of wheat or oat bran and 2 tbsp of ground flax seeds into the oats. Makes 8 servings.
Ingredients
| Lemon Juice |
2 tbsp (30 mL) |
| Cornstarch |
2 tbsp (30 mL) |
| Sugar |
2/3 cup (160 mL) |
| Assorted berries, fresh or frozen |
6 cups (1.5 L) |
| Whole wheat flour |
1/2 cup (125 mL) |
| Rolled oats |
1 cup (250 mL) |
| Ground cinnamon |
2 tsp (10 mL) |
| Unsalted butter, melted |
1/4 cup (50 mL) |
Instructions
- Preheat oven to 375°F.
- In a large bowl, dissolve cornstarch in lemon juice; add half of the sugar and mix well.
- Coat the berries with this mixture evenly. Transfer to 9 x 11-inch baking dish.
- In a medium bowl, whisk together whole wheat flour, the remaining sugar, rolled oats, and cinnamon. Add melted butter and stir until mixture resembles a coarse meal. Spread this mixture evenly on top of the fruit.
- Bake for 40 minutes or until top is golden brown and juices are bubbling.
Nutrition Facts (per 1/8 recipe)
