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.

Festive Fruit Salad

Suggested Piece: 6.5 Qt. Insulated Bowl + 1 Qt. Saucepan

Ingredients
2 lbs. strawberries, halved
1 (6 oz.) container raspberries
2 c. seedless green grapes
2 kiwi, peeled and thinly sliced

Mint-Lime Dressing
1 c. sugar
1 c. fresh mint leaves
1/4 c. fresh lime juice

Directions
Prepare dressing by stirring together sugar, mint, and 1 c. water in 1 Qt. Saucepan over medium heat. Cover and cook until Vapo-Valve clicks, then reduce temperature to low for 2 to 3 minutes. Remove from heat and stir in lime juice and cool 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl. Prepare salad by gently tossing strawberries, raspberries, grapes, and kiwi in 6.5 Qt. Insulated Bowl. Drizzle with 1/2 cup mint-lime dressing and gently stir to coat. Serve immediately, or cover and chill up to 2 weeks.

Berry Cobbler

Suggested Piece: Small Skillet

Ingredients
2 small bags frozen fruit
(e.g. blueberries, raspberries, strawberries, etc.)
- or -
2-3 c. fresh berries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 box yellow cake mix
1/2 c. melted butter

Directions
Preheat oven to 350°F. Cover and cook berries over medium heat in bottom of small skillet until VapoValve begins to click. Pour off 1/2 c. fruit liquid in a cup; set aside. Add sugar to fruit, mix, and cook using the medium - click - low method for 5 additional minutes. Meanwhile stir cornstarch into reserved juice until well mixed. Add to fruit mixture and stir until thickened. Remove from heat and sprinkle dry cake mix on top and drizzle with melted butter. Remove lid and handles. Bake in oven at 350°F until cake is browned and butter is absorbed. Serve warm with a scoop of vanilla ice cream!

Chocolate Berry Trifle

Suggested Piece: 11" Large Skillet

Ingredients
1 box devils food cake mix
1 zucchini (#1 cone)
3 eggs
1 pint strawberries, halved
1 pint blueberries
1 pint raspberries
1 qt. heavy whipping cream
2 tbsp. unsweetened cocoa
2 tbsp. sugar

Directions
Combine cake mix, zucchini, and eggs in large mixing bowl. Bake cake using the stove top method. Let cool completely. Cut into 1-inch cubes. In a stand mixer whip heavy cream, cocoa, and sugar until stiff peaks form. In a large glass bowl or trifle dish, layer half of the cake cubes, half of the whipped topping, and half of the berries. Repeat!