Berry Crisp

Suggested Piece: 10” Gourmet Skillet

Ingredients
4 c. fresh berries
4 tsp. lemon juice, fresh
4 tbsp. arrowroot powder (or tapioca flour)
1/2 tsp. cinnamon, ground
2 pinches nutmeg, ground

Crumble Topping:
1/2 c. coconut flour
1 c. oats
4 tbsp. coconut oil, room temperature
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. coconut sugar (or monk fruit sweetener)
1/2 c. almonds, chopped

Directions
In a small bowl mix together blackberries, lemon juice, arrowroot powder, cinnamon and nutmeg until berries are coated. In another bowl combine crumble ingredients: coconut flour, oats, coconut oil, water, salt, baking powder, coconut sugar, and almonds. Mix until all ingredients are well combined and mixture has a crumbly texture. Place berry mixture in bottom of 10” gourmet skillet spread out so bottom of pan is covered. Spoon crumble mixture on top of blackberries as evenly as possible to cover berries. Place lid on skillet and turn heat to medium. When Vapo-Valve begins to click steadily, turn heat to low and cook for 20 minutes. Turn heat off and let rest for 5 minutes. Remove lid and serve crumble warm or at room temperature. Garnish with fresh mint if desired.

Tips:
Place crumble under broiler for 5-8 minutes at end of cooking for a crispier topping. Serve crumble with a spoon of low-fat vanilla yogurt.

Gravy

To make a sauce or gravy from drippings and juices left in pan after stovetop roasting, follow these simple steps:

1. Remove meat from pan and keep warm. 
2. Skim fat from juices. 
3. Add 3-4 tablespoons chicken or beef stock, wine or water and place over medium heat. 
4. Using a spoon, scrape browned meat particles from pan and stir into liquid.
5. Cook and stir uncovered, to reduce and thicken slightly. 
6. Season to taste and serve hot.

Larger amounts of pan juices may be thickened with one of the following:

• Flour: 3 tablespoons per 2 cups liquid
• Arrowroot: 2½ teaspoons to 1 cup liquid
• Cornstarch: 1 tablespoon per 1½ to 2 cups liquid

Dissolve thickener in cold water equal to two times the amount of the thickener. Whisk into simmering liquid in pan. Cook and stir just until thickened. When using flour, cook and stir 3 additional minutes to eliminate flour taste. Over-beating sauces that use cornstarch will become thinned. And, sauces thickened with arrowroot have no holding power and should be served as soon as thickened.