Question ID: 3000-1597-0-3-4-6
Recipe Description
These blackberries and raspberries were foraged from the roadside and frozen in August. Thaw berries in winter and combine with an in-season fruit like pear.
In an oven-friendly 9" pan or dish combine berries with 2 tablespoons maple syrup (we make our own from trees in our yard which adds a second layer of local flavor to the dish). Add 2 tbsp flour, a squeeze of in-season orange, 1/2 tspn cinnamon and a teaspoon of orange zest. (lemon is also nice). Stir. The berry layer should be about 1" high in the dish so choose a size that corresponds to your fruit supply.
Drizzle 2 tbsp of congnac, bourbon, brandy or rum on top of the berry mixture. Top with equally distributed pats of butter.
Layer your thinly sliced fruit evenly on top of the berries. Drizzle with an addition 1 tbsp of your choice of booze.
In a separate bowl, mix together :1/2 cup butter 1 cup brown sugar (up to 1 cut if you want a sweeter crisp) 2 tbsp maple syrupWhen fully mixed to a paste, add in:1 1/2 cup oats- I used a locally grown rolled oat. 1 tbsp flour1/2 cup chopped nuts (almonds or walnuts)2 tsp cinnamon1 tsp sea saltYou can also add in dried coconut, flax or sunflower seeds, or any other savory bits/ dried fruit you have around.
Crumble the oat topping over the fruit layers, covering the entire top of the dish. Cover the dish with a lid or sheet of aluminum foil and bake at 375 for approximately 35-45 minutes or until fruit is bubbling up along the sides vigorously. This will vary depending on the size and depth of your dish. Remove cover and leave crisp in the oven for another 5-10 minutes, allowing the top to become golden brown.
Eat crisp right away while piping hot with a scoop of ice cream or plain yogurt, or allow to cool and enjoy anytime- on top of yogurt, plain, etc.
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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