This soup is a straightforward but flavorful Chinese dish. In a hot and sour soup foundation, tofu is simmered along with bamboo shoot, shiitake, cloud ear, and ham mushrooms. Add cilantro or spring onions to the soup’s garnish.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups mixed fresh berries, cleaned and hulled
- 1 tablespoon sugar
- ⅓ cup white whole wheat flour
- ⅓ cup old-fashioned oats
- ⅓ cup brown sugar, packed
- 3 tablespoons soybean oil (often labeled “vegetable oil”)
Instructions
- Berry Mixture: Place berries in baking dish, sprinkle with sugar.
- Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
- Sprinkle the flour mixture over the berry mixture.
- Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.
Reviews
The oven temperature I used was 375. It worked out nicely and this is delicious.
I replaced the sugar with maple syrup,. Loved it!
Delish!! I used 2 cups blueberries and 2 cups raspberries. Baked it in an 8”x8” glass baking dish for 25 mins at 350*. I used regular flour and vegetable oil. We ate it warm w whipped cream. Definitely will be making again!!
Easy recipe with some blueberries and plumbs from the backyard. Cooked @350. Used honey instead of brown sugar. Making again with blackberries and peaches.
Great recipe. Easy to triple for a crowd and quick to put together. I added a spoon of cinnamon and a pinch of nutmeg to the fruit. Baked at 350 (recipe doesn’t say). Served with speculoos cookie butter ice cream! Loads of compliments.
Very easy to make. I did substitute coconut oil for the vegetable oil. I thought about adding cinnamon, but didn’t. The flavor was delicious…it didn’t need it. I might add more topping next time…maybe. Great with ice cream!
Quick and easy. I substituted Splenda and Agave for sugar. Lower in calories and was delicious!
It was great no easy to make but would like to see what oven temp to use. I went with 350 which seemed to work well.
Life saver! Had a large bag of thawed frozen berries and didn’t know what to do with them . I found this recipe and it was just what the doctor ordered. Drained most of the liquid off the berries, put them in a greased 9X10 pan; sprinkled maple sugar on them; then put the topping on. (I used coconut oil instead of safflower oil and added a little cinnamon.) Also made it GF friendly with Bob’s Red Mill All purpose Baking Flour. It was a hit at coffee hour. Served it with Vanilla Yogurt.