Saturday, December 22, 2012
Blackberry & Pomegranate Gingersnap Crisp
Tender blackberries, strawberries and tart pomegranate seeds bubbling hot underneath a ginger cookie and oat crumble topping.
Blackberry & Pomegranate Crisp
1 lb fresh or frozen blackberries
1 lb fresh or frozen strawberries
3/4 cup organic cane sugar
1/4 cup cornstarch
3 tbl water
1 tbl lemon juice
seeds from 1 whole pomegranate
Preheat the oven to 350.
Combine the berries, sugar and cornstarch and toss to evenly distribute. Pour into a medium pot and add the water and lemon juice. Cook over medium high, stirring every couple minutes until the berries have released their juices. Once the compote starts to boil, cook 3-4 more minutes. Remove from the heat and add the pomegranate seeds.
Pour the fruit into an 8x8 baking dish and top with gingersnap crumble.
Bake for 25-30 minutes until golden brown and bubbly.
10 ginger cream sandwich cookies**
1 cup old-fashioned rolled oats
2/3 cup organic light brown sugar
3/4 cup all-purpose flour
5 tbl vegan butter
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
Combine all of the ingredients in a food processor and pulse into crumbs.
**If you can't find ginger cream sandwich cookies like Newmano's, substitute with 10 gingersnaps and add 5 more tablespoons of butter to the mix.