Japanese Knotweed Crisp

by | Sep 4, 2020 | Recipes | 0 comments

Chef: Kelly Lucas fromFull Moon Apothecary

Serves: 4-6
Prep Time: 10 minutes
Total Time: 40-45 minutes

Ingredients:

Filling:

  • 1 cup japanese knotweed, chopped
  • 3 cups mixed fruit of choice (half strawberry and half apple were used in this recipe)
  • 1/4cup cane sugar, honey, maple syrup
  • zest and juice of 1 lemon, lime, orange
  • 1/8 teaspoon salt
  • 1/2 tsp vanilla, optional
  • 1 teaspoon corn starch

Topping:

  • 1/2 cup (1 stick) butter, melted (use coconut oil for dairy-free option)
  • 1/4 teaspoon salt
  • 2/3 cup cane sugar
  • 1/2 teaspoons cinnamon, optional
  • 1 cup oats
  • 1 cup flour of choice or nut flour like almond

Directions:

  1. Preheat the oven to 350 F and grease your baking dish – you can use a 9-inch pie dish or a 9 x 9-inch square dish. Make the filling: in a medium to a large bowl, mix all the filling ingredients, stirring the cornstarch in last to mix with the juices. This will help keep the crisp from being runny.
  2. Make the topping. Mix all the ingredients in a bowl, stirring until everything is moist and mixed. Arrange the filling in a layer on the bottom of the baking dish and distribute the topping evenly over it.
  3. Bake for 30-35 minutes or until the fruit filling is bubbling and the topping is nicely browned. Let cool slightly and serve warm with a generous scoop of vanilla ice cream.

0 Comments

Registrations

Register for an account on our website.

If you are not a member of the Coop yet, we will contact you with more information about membership, our annual fee, and the signing of our agreements.

Note: full forum access is restricted to Coop Members. When you register, your account will be Potential Member until onboarding is complete.

 

 

You can answer this in as many or as few words as you want.
Password must be at least 7 characters long.
Password must be at least 7 characters long.
Please login to view this page.
Please login to view this page.
Please login to view this page.