Who says you have to give up taste over nutrition when you can enjoy the best of both worlds from this delectable, chocolaty, berry dessert! When my husband was training for the Chicago Marathon, this was his favorite recovery dessert. The good news about training for a marathon is that it does leave you with a bit more caloric wiggle room for slightly indulgent treats. This chocolate berry crisp still has plenty of good-for-you nutritional value, including fiber from oats and inflammation reducing antioxidants from the berries and chocolate. Runner or not, everyone can enjoy it including myself and Sweetpea. And as some of you know, in our family we incorporate chocolate in our food whenever possible. After all, they're good for ya'!
2 bags (12 oz. each) frozen mixed berries, such as strawberries, blackberries, raspberries, and blueberries, thawed and drained, or 5 cups fresh berries
2 to 3 tablespoons cornstarch
2 tablespoons honey
1 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped almonds
1/3 cup dark or bittersweet chocolate chips
Vanilla ice cream
chocolate syrup, preferably Ghirardelli brand (optional)
Preheat the oven to 350 degrees F. In a bowl, mix the berries and cornstarch. (If using thawed frozen fruit, use the higher amount of cornstarch.) Pour the fruit into an 8"x8" glass baking dish.
In a small bowl, combine the honey, oats, wheat germ, brown sugar, cinnamon, and almonds. Spread over the berry mixture. Bake for 30 minutes.
Remove the dish from the oven and top evenly with the chocolate chips. Return the dish to the oven and bake for 10 minutes, or until the chocolate is melter. Serve warm topped with a small scoop of vanilla ice cream, drizzle some chocolate syrup (if using). Enjoy!
Recipe courtesy The Runner's World Cookbook, as reported in October 2013 Runner's World.
