I've had short order meals for a few days. Healthy Choice.

[Paper Roses]

Minor surgery so I had to eat light for a few days. Well, that is over but tonight I am doing the same light dinner. The Healthy Choice Herb Chicken is good but the best part is the 'Cherry Blueberry Multigrain Crisp.
It has no crust, tastes great and I'd love to make the dessert when I feel better and can get up enough energy to cook. Seems to be just cherries, blueberries with a light sprinkle of oats.

I Googled and cannot find a recipe similar.
I love the fact that there is no crust.


Do any of you have something like this is your files?
According to the package, it contains Cherries, Blueberries, oats, barley, sugar, corn syrup, soybean oil, honey, brown sugar, molasses, cherry juice concentrate, modified food starch, natural almond extract.

Thanks,
PR

[yellerpup]

1. Something similar

is to take a lump of butter (2 Tbsp. or more -- depending on the amount of fruit you want to cover) and mix it with 1 Tbsp. flour, 1/2 C. oatmeal, 1/4 C. sugar (white or brown) and a handful of (your favorite) nuts (about 1/3 C is what my hand holds) until it is crumbly. After you have these simple ingredients mixed, strew them over cut up fresh fruit (or canned fruit like pears or peaches) in a buttered baking dish and bake at 350 degrees for 20-30 minutes until topping is crispy and fragrant and fruit bubbles. You can also add spices such as cinnamon or ginger to the crumble mixture.

It's simple and forgiving of most any adaptation you'd like to make.

I've made this work with apples, pears, peaches, cherries, and berries.

Hope this helps. :hi:

[pengillian101]

3. Perfect recipe.

:hi:

[yellerpup]

5. You're so generous!

:hi:

[Arkansas Granny]

2. It sounds like a fruit crisp. Maybe this page will give you some ideas.

http://allrecipes.com//Recipes/desserts/fruit-crisps/Main.aspx

[housewolf]

4. Here's something that will give you some ideas

I haven't made this, but it looks close to what you are looking for. It calls for blueberries, cherries & plums, but you could sub extra blueberries & cherries for the plums, and ground barley flour for the wheat flour in the topping if you wanted. What I like about it is that you cook the fruit first, then put it into a baking dish and top with the crumb topping, then bake. This would keep the topping from getting all soggy like crisps often do when you bake raw fruit under a topping in the oven.

http://apastryaday.blogspot.com/2010/09/blueberry-cherry-and-plum-crisp.html

Blueberry, cherry and plum crisp
This crisp is easy to make and has a sweet flavor with a hint of savory spiciness from the all spice. It might look like a lot of ingredients, but it comes together quickly, especially if you use frozen fruit!

Ingredients:
2 cups Blueberries (fresh or frozen)
1 cup Cherries, pitted (fresh or frozen)
6 Italian plums, pitted and quartered
1/2 cup Brown sugar
3 Tbsp Flour
1/2 tsp Ground allspice
3/4 cup Shelled, sliced almonds
1/2 cup Rolled oats
1/2 cup AP flour
1/4 cup Whole wheat flour
1/2 cup Brown sugar
8 Tbsp Butter, cubed, softened

Method
1. Preheat oven to 375 degrees F. Butter a 2 qt baking dish (8x8) or eight 6-oz ramekins. Combine blueberries, cherries, plums, brown sugar flour and allspice. Mix well and place in large saucepan. Cook over medium low heat until sugars dissolve. Strain fruit through fine sieve, reserving the juices. Divide fruit among ramekins or place in baking dish, set aside.

2. In bowl of stand mixer combine almonds, oats, flours and sugar. Mix with paddle attachment on low. Add in cubed butter and allow mixture to become fully moistened and crumbly. Top fruit with crumble.

3. Bake in preheated oven for 30 to 35 minutes, or until golden and bubbly. Meanwhile, take reserved fruit juices and cook in small saucepan over medium heat until reduced by half. Juice should become more like a syrup.

4. To serve, leave in ramekins or divide among six bowls and top with easy whipped cream made with a tsp of cinnamon and then drizzle with fruit juice reduction.
Posted by Sarah at 4:32 PM