Recipe: Lemon Berry Crisp

From Wilt Farms, Inc/Sunset Valley Organics...

Lemon Berry Crisp

Ingredients:
4 cups fresh or frozen berries, any combination
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
4 tablespoons butter or margarine
2 tablespoons chopped toasted nuts
Dash of cinnamon or nutmeg (optional)

1. Coat an 8 inch square pan with non-stick spray. 
2. Mix together berries, sugar, corn starch and lemon juice. Pour in pan. 
3. Mix oats,flour and brown sugar. Cut in the butter or margarine with a fork until the mixture resembles cornmeal. 
4. Sprinkle over the berry mixture.
5. Bake for 45 minutes at 375 degrees, or until lightly bubbling andbrown

Makes 8 servings

Almond Blueberry Cookies

From Wilt Farms Inc./Sunset Valley Organics (Booth 12/13):

Prep Time: 20 Minutes Inactive Prep Time: 30 Minutes Cook Time: 15 Minutes

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup SVO frozen blueberries, thawed and drained

Directions:

• In a medium bowl, combine flour, baking powder and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer.
• Add egg and beat to incorporate. Add milk, almond extract and lemon zest.
• Stir the dry ingredients into the wet ingredients. Fold in the almonds, then
• the blueberries.
• Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Using two small spoons dollop mix onto cookie sheets. Bake until golden brown
around the edges, about 15 minutes.

Cool the cookies on a wire rack.

Try our dried blueberries also!