Apple Berry Crisp from Greenland

A modified recipe from Greenland!

servings: about 8-12

* 7 oz. blueberries
* 3-4 Granny Smith apples, thinly sliced
* 3.5 oz. butter (or a little less, if you prefer)
* 6.76 fl. oz. flour
* 3.38 fl. oz. brown sugar
* chopped nuts (we used walnuts)
* 6.76 fl. oz. whipping cream & 1 tub crème fraiche 18%... or just use some Coolwhip
* Seeds from 1 stick of vanilla


1. Put all the slices of apple into a dish & sprinkle with most of the berries.

2. Rub the butter into the flour, which has already been mixed with the brown sugar. Sprinkle this crumble mixture onto the apples & berries. Top with the flaked nuts.

3. Put the dish into a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) & bake until the top is crisp & golden & the filling is bubbling slightly – approx. 30 minutes.

4. Take the dish out of the oven & let it stand.

5. Serve with a mixture of whipped cream, crème fraiche & vanilla.

Super-easy Peach Crisp

Servings: 3-4
Time: 20 min

*2 cans (15.25 oz each) sliced peaches, drained
*2 packages (1.6 oz each) cinnamon instant oatmeal, uncooked
*1/3 cup flour
*1/2 cup chopped walnuts
*1/3 cup butter, melted

1. Preheat oven to 425 degrees. Put peaches into a lightly buttered 2-quart baking dish.
2. In a separate bowl, mix oatmeal, flour, & nuts. Stir in butter. Sprinkle mixture over the peaches.
3. Bake for 15 min or until golden brown.

Note: Good with ice cream!

Honey Granola

~ Taryn & Brendan's alterations of the recipe from "Breakfast Lunch Tea Rose Bakery" by Rose Carrarini. Thanks, guys!~


(pistachio granola image from Taryn and Brendan)

Prep time: several hours

*5 1/3 cups rolled oats
*2 cups chopped walnuts (you can use any combination: almonds or seeds or whatever)
*1/4 cup roasted ground flaxseeds (the original recipe calls for wheatgerm)
*1/2 cup vegetable oil
*1 cup honey
*1/2 cup water
*a few drops of vanilla
*a pinch of cinnamon (Taryn & Brendan caution: don't use more than a pinch!)
*1/2 teaspoon salt
*dried or fresh fruit to serve

1. Preheat oven to 325 degrees.
2. In a bowl, mix together the oats, honey, nuts, seeds, ground flaxseeds.
3. Put the oil, honey, water, vanilla, cinnamon & salt in a saucepan. Bring just to a boil, stirring constantly, then pour over the dry ingredients & mix well.
4. If the mixture is too wet add more oats - there should be no excess liquid & it should be sticky.
5. Spread out evenly on a couple baking trays & bake for about 1 hour. Stir occasionally.
6. Reduce the temperature to 275 degrees & continue baking until the granola is golden, about 1 hour. Stir occasionally.
7. Switch off the oven & leave to dry out for at least another hour, or up to overnight.

Note: Taryn & Brendan say not to store the granola with raisins or other dried fruit because it makes the fruit hard.

Chocolatey Nut Clusters

Prep time: about 20 min, plus one hour to cool
Servings: makes about 20 clusters

*6 oz semisweet chocolate
*2 tsp vegetable shortening
*2 cups unsalted mixed nuts (8 oz)

1. Mix the chocolate & the shortening in a medium-sized saucepan. Heat over low heat & stir occasionally until the chocolate melts (about 3 minutes).
2. Remove from heat & stir in the nuts.
3. Line a baking sheet with wax paper. Make clusters of the chocolatey nuts by spooning little heaps onto the wax paper with a tablespoon. Leave about 1 inch between the clusters.
4. Put them in the fridge for at least 1 hour to harden.


Note: These are messy, even after they've hardened.