Heart-Healthy Berry Crumble
by Kara Kimbrough
1 (12-ounce) bag frozen mixed berries, thawed
1 (14-ounce) bag frozen sliced strawberries, thawed
1/2 cup dried cranberries
1/3 cup cranberry juice cocktail
1/2 teaspoon ground cinnamon
1 cup granulated sugar, combined with
2 tablespoons cornstarch or arrowroot
1/2 cup Bisquik
1 cup granola cereal without raisins
4 or 5 almond Biscotti cookies, crushed (can substitute graham crackers if Biscotti isn’t available)
2 tablespoons butter, melted
In a lightly-greased 9-by-13-inch glass baking dish, combine all of the berries, then add remaining ingredients and stir together to make filling. Bake in a 350-degrees F oven for about 20-30 minutes or until hot and bubbly.
To make crumble topping, while filling is cooking, combine all ingredients in a bowl and mix thoroughly. Spread out on a foil-lined baking sheet. Remove cooked filling from oven when done and replace with the baking sheet. Bake 12 to 18 minutes or until crisp and golden brown. Sprinkle topping over warm berry filling and serve. Top with vanilla ice cream if desired.