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Wednesday, April 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
BERRY CRUMBLE
Desserts
Contributed by: Damaris Dailey
Ingredients:
  • Base:
  • 2 cups blueberries (frozen or fresh)
  • 2 cups pears, peeled and cut into pieces
  • 1 apple, chopped
  • Zest of one lemon
  • 3 TBS flour
  • Scant 1?3 cup cane sugar
  • 1?2 tsp. cinnamon
  • 1?2 tsp. nutmeg
  • 1?4 tsp. ginger
  • 2 TBS lemon juice
  • Dash of salt
  • 1?2 cup chopped walnuts
  • Crumble:
  • 11?2 cup oats
  • 3 TBS brown sugar
  • 1?3 cup oil
  • 1?2 TBS flour
  • Dash of cinnamon
Preheat oven to 375 degrees.
Make the base: Mix fruits and lemon zest together. Mix all the dry ingredients together, then pour over the fruits and mix. Make sure that the berries, apple and pears are evenly coated. Pour into a 9-inch round dish.
Make the crumble: Mix the ingredients for the crumble in a bowl. Make sure the oil is distributed evenly. Sprinkle over fruit. The thicker the spread, the better.
Cook for 20 to 25 minutes or until the crispy part is golden brown and the juices of the berries are bubbling around the edges.
Serve when warm either plain or with a scoop of vanilla ice cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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