Gooseberry Crunch

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Gooseberry Crunch

Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!
Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.