You can use a small amount of sugar to sweeten the berries. The more in season and ripe they are, the less you will need, so it's best to make this recipe when berries are in peak season( less expensive too).
6 cups mixed fresh berries
1 tsp cinnamon
1 T. fresh lemon juice(fresh orange juice can be substituted)
1 T. quick-cooking tapioca*
2-4T. evaporated cane juice
1 cup rolled oats
¾ cup whole-wheat pastry flour
¾ cup packed brown sugar (can substitute Sucanat). I use half of each.
½ cup organic butter or Earth balance sticks, softened
*This ingredient is optional but makes the juice thicker and not so runny.
Preheat oven to 375
Place the berries into a greased 2-quart casserole dish. Sprinkle with the cinnamon, water, and lemon or orange juice. Add sugar as desired (or depending on ripeness of berries) and tapioca, if using. In a large bowl, combine the oats, whole-wheat pastry flour, brown sugar and butter. Mix with a pastry blender or fork until crumbly.
Sprinkle the mixture evenly over the fruit. Bake at 375 for 25-35 minutes.
Serve with a dollop of vanilla frozen yogurt. It's even great for breakfast the next day with a dollop of Greek yogurt.
Prairie Health Companion