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Blueberry Granola Crisp Recipe from Chefs A' Field!

 

 

Did you get to see Cascadian Farm on Chefs A' Field this weekend? I understand, with all family and feasting time, it might have slipped your mind… But, don't worry because you can still watch the episode any time on the Chefs A’ Field website. And check out the photos from the shoot on our Flickr page!

And, here’s a final bonus recipe for you from Chef Christine Keff from the Flying Fish Restaurant in Seattle. She’s cooked up a tasty looking Blueberry Granola Crisp featuring Cascadian Farm Blueberries and Granola.


Chef Christine Keff ~ Flying Fish Restaurant in Seattle, WA 

Blueberry Granola Crisp 

INGREDIENTS  

4 pints Cascadian Farm Blueberries 

½ cup Flour 

1 – 1 ½ cups Organic Sugar (depending on the berries)

½ cup Organic Honey

1 T lemon juice

Pinch Salt


topping 

8 ounces Butter, cubed and cold

2 cups Flour

¾ cup Organic Brown Sugar

¼ cup Organic White Sugar

2 cups Cascadian Farm Oats & Honey Granola

1 tsp salt

1 tsp ground Cinnamon

1 tsp ground Ginger

 

METHOD 

Preheat oven to 325 degrees. Wash and stem the blueberries. Combine the flour and sugar in a small bowl and mix well.

In a large bowl, combine the blueberries, honey, lemon juice and salt.  Mix well.  Add the flour and sugar and mix.  Pour in to a 9X13 inch baking pan or individual ramekins.  Set aside.

In the bowl of a stand mixer place all of the dry ingredients except the granola.  Mix with a paddle until combined.  Add the cubed butter and mix until the mixture starts to come together and looks crumbly.  Try not to over mix.  Take the bowl off the mixer and stir in the granola.  Sprinkle over the crisp.

Bake for 20-30 minutes or until bubbly and golden.  Cover the top with foil if the top starts to get too brown and the filling isn’t quite bubbling. Serve warm with ice cream.


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