Recipes

Ingredients

1 can OregoN Blueberries, drained

1 can OregoN Gooseberries, drained

1/2 cup sugar plus 6 tablespoons

1 tablespoon lemon juice

1 tablespoon cornstarch

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

9 tablespoons cold unsalted butter

1 1/2 teaspoon vanilla

3/4 cup half-and-half

Instructions

Preheat oven to 375 degrees. Butter a 9-inch square baking pan or 2 quart baking dish.
In a bowl toss together berries, 1/2 cup sugar, lemon juice and cornstarch until combined well. Transfer to baking dish, spreading evenly. In a bowl sift together flour, baking powder, and cinnamon. Cut butter into pieces and in a food processor pulse with flour mixture and remaining 6 tablespoons sugar until mixture resembles coarse meal. Add vanilla and half-and-half and pulse until a dough forms. Spoon dough into mounds over berry mixture.
Bake until topping is golden brown and cooked through, about 40 minutes.