Who thinks fruit crisps need to be baked? This rich red dessert certainly doesn’t. And by not baking, there’s less risk of nutrient loss. This crumble is easy to assemble and guaranteed to impress. More importantly, it’s chock full of antioxidants—the darling essential for heart-healthy goodness.
Avoid after-dinner wines that are overly sweet, as they’ll overpower the berry crumble, causing fruit to be too tart. Choose a sparkling wine that is light and not too cloying, such as a Canadian Muscat produced from grapes grown selectively in areas such as BC, Ontario, and Nova Scotia.
Pack a little twist of additional flavour into your berry crumble with a little drizzle of blackberry ginger-flavoured balsamic. And if you have a penchant for vanilla, replace plain yogurt with vanilla yogurt or ice cream.
In medium-sized bowl, combine flour, oats, nuts, sugar, and seasonings. Stir to blend.
In 10 in (25 cm) skillet, melt coconut oil over medium heat. Remove from heat and stir in flour mixture until crumbly. Return to medium heat and stir until streusel is as toasted as you like. Transfer to bowl. Cool and store in sealed container at room temperature for up to 1 week, if youu2019d like.
In large bowl, combine berries, orange zest, and juice. Gently toss. Divide among 4 serving bowls. Sprinkle toasted streusel overtop. Serve with dollops of yogurt.
This recipe is part of the Give a Little Love collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.