4 cups fresh berries -- a mixture of
raspberries and blackberries is nice
1 Tbsp. lemon juice
dash of salt
1/4 cup sugar
2 Tbsp. flour

1/2 cup brown sugar
1/2 cup flour
3/4 cup chopped pecans
1/4 cup melted butter

Mix flour, sugar, and pinch of salt together.

Gently place berries in tart pan or 8" square pan, sprinkle with lemon juice, and toss with sugar/flour mixture.

Mix all topping ingredients together, making a crumbly mixture.  Cover berries with crumb topping and bake at 350 degrees for 40-45 minutes, until berries are bubbly and soft.

Serve with vanilla ice cream or whipped cream.

For a vegan version, use soy margarine instead of butter and top with toffuti or rice cream.

Makes 4-6 servings.


Vegetarian Recipes

Return to Recipe Page


"Still Life," by Paul Cezanne
Background design by SilverBerch, © copyright 2001