Ingredients

  • 2 cups (500 mL) each Ontario Blueberries and Ontario Raspberries
  • 1/4 cup (50 mL) granulated sugar
  • 2 tsp (10 mL) grated orange rind
  • 1-1/2 cups (375 mL) coarsely crumbled Amaretti cookies or almond crunch cookies (about 4 oz/125 g)
  • 1/2 cup (125 mL) sliced almonds
  • 3 tbsp (45 mL) butter, melted
  • 1/2 tsp (2 mL) cinnamon

 

Directions

  1. In 9-inch (22 cm) square cake pan or 8-cup (2 L) shallow casserole dish, combine blueberries and raspberries. Mix sugar with orange rind; toss with berries.
  2. In small bowl, mix cookie crumbs, almonds, butter and cinnamon; sprinkle over berries. Bake in 400 F (200 C) oven for 8 minutes or until fruit is just warmed through and topping starts to brown. Serve warm.

 

Serves

6