1/4 cups honey
2 cans Big Rock Rock Creek Strawberry Rhubarb Cider 1/4 cup flour 4 cups mixed berries (we used strawberries, blackberries, blueberries and raspberries)*
For the Topping:
3/4 cup flour**
3/4 cup oats
3/4 cup brown sugar 3/4 cup melted butter
*If berries are frozen, there will be extra sauce in the bottom of the dish. If this is not desired, defrost the berries and discard the excess liquid before including them in the crisp.
**This can be made gluten free by removing the flour and doubling the oats.
Preheat the oven to 400F.
Combine the honey and cider in a small saucepan over medium heat. Simmer the liquid until reduced to a quarter of the volume (should be about 1 cup of liquid).
Meanwhile, toss the berries with the flour to coat. This will help thicken the sauce. Add the cider reduction and place into a 9×9 inch baking dish. Set aside.
Combine the ingredients for the topping and mix until thoroughly combined. Crumble on top of the berries in the baking dish.
Bake for 30-40 mins or until the topping begins to crisp and the liquid is bubbling around the edges.
Let sit for 10 mins to cool before serving. Serve with ice cream if desired.
Recipe courtesy of Wine, Food & Friends.