A perfect way to end a BBQ or any summer dinner!
1/2 cup whole wheat flour, or all-purpose flour
1/2 cup old-fashioned rolled oats, (not instant)
1/2 cup brown sugar
1 tsp ground cinnamon
1/3 cup cold unsalted butter
1 600-g pkg frozen mixed berries
2 tbsp all-purpose flour
1/4 cup granulated sugar
1 lemon, zested
1 cup light or regular ricotta
Preheat oven to 375°F (190°C). In a small bowl, combine whole-wheat flour, oats, brown sugar and cinnamon. Cut cold butter as you would a carrot: Slice into sticks, line them up, then dice. Add to flour mixture, using your fingertips to distribute as evenly as possible.
In an 8 in. (20 cm) square baking dish or a 10 in. (25 cm) diameter deep-dish pie plate, toss together berries and white flour. In a small bowl, combine sugar and lemon zest, then mix into berries. Insert ¼ cup dollops of ricotta in 4 places between berries (rather than on top). Sprinkle the topping evenly over the fruit mixture. Place in oven and bake for 40 min, or until golden brown and bubbling.