Bright natural color signals the presence of health-promoting anti-oxidants in foods, and raspberries are a great example. Rich in vitamins and anti-inflammatory nourishment, raspberry desserts are a healthy way to usher in the Spring.
Here, bright bubbly berries nestle underneath a whole-grain oat topping touched with cinnamon for a dessert that will please the whole family: a classic simple recipe that allows the tart-sweet goodness of berries to shine. Read it here.
4 cups fresh raspberries or frozen, thawed
Brown sugar to taste, if needed to sweeten berries
3/4 cup brown sugar
1/2 cup flour
3/5 cup uncooked quick-cooking oats
1/2 teaspoon cinnamon
1/3 cup non-hydrogenated margarine, softened
1. Preheat oven to 375F. Taste a berry: if itís too tart or sour, add brown sugar to taste, tossing the berries gently with the sugar to combine.
2. Lightly oil a 8 x 8-inch baking dish. Place berries evenly in the dish.
3. In a medium bowl, combine topping ingredients and sprinkle over berries.
4. Bake until topping is golden-brown and berries are bubbling, about 25 minutes.
Adapted from The Vegan Family Cookbook, by Brian P. McCarthy (Lantern Books, 2006). Copyright (c) 2006 by Brian McCarthy. Reprinted by permission of Lantern Books.
Adapted from The Vegan Family Cookbook, by Brian P. McCarthy (Lantern Books, 2006).