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Ingredients
- 2 quarts mixed strawberries, blackberries and blueberries (about 2 pounds fruit)
- 2 tablespoons sugar, preferably organic
- 1 tablespoon rose water
- 2 teaspoons cornstarch or arrowroot (optional)
- 1 batch quinoa-oat crumble topping
Method
- Hull the strawberries.
- If theyre large, cut them in half.
- In a large bowl, toss the fruit with the sugar, rose water and (optional) cornstarch or arrowroot.
- Cover and let stand for 15 to 30 minutes.
- Meanwhile, preheat the oven to 350 degrees, and butter a two-quart baking dish.
- Transfer the fruit to the baking dish, making sure to scrape all of the liquid into the bowl.
- Set the baking dish on a baking sheet for easier handling, and place in the oven for 15 minutes.
- Remove from the oven, and spread the crumble topping over the fruit in an even layer.
- Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned.
- Allow to stand for at least 15 minutes before serving.
