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Werder Berry Crunch

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 8 cups Strawberries washed, quartered & topped*
  • 2 cups Blackberries washed & drained *
  • 2 cups Red Raspberries washed & drained *
  • 3 cups Blueberries washed & drained *
  • 1/4 cup Corn Starch
  • 1-1/4 cups Sugar **, divided
  • 2 tsp Lemon Juice
  • 1 tsp Ground Ginger
  • 1 cup Water
  • 1/4 cup Unbleached White All Purpose Flour
  • 1/4 cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Salt
  • 1 cup Steel Cut Oats
  • 1/2 cup Walnut Halves chopped
  • 1/4 cup Unsalted Butter


Step 1

Mix together corn starch and 1 cup of sugar. Combine strawberries, blackberries, and red raspberries with corn starch mixture, lemon juice, ground ginger and water in a large saucepan over medium heat and bring to a boil, stirring constantly. Boil 2 - 3 minutes then add the blueberries and return to a boil, stirring constantly. Remove from heat.

Step 2

Combine flour and remaining 1/4 cup sugar, brown sugar, cinnamon, salt, oats and walnuts in a medium fry pan and cook over low or medium heat, stirring constantly until golden brown. When topping is done, add butter and heat through. Remove from heat.

Step 3

Pour cooled berry mixture into a 13x9-inch baking dish or individual serving dishes. Sprinkle on the topping and enjoy! You may want to top with ice cream or whipped cream.

Makes 8 servings.


*Frozen berries may be substituted for fresh. Just omit the water and cook a little longer. **Diabetics can substitute Splenda for the granulated sugar.
Werder Berry Crunch

Servings: 8


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Products Used in this Recipe

Gluten Free
Corn Starch

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Flours & Meals
Unbleached White All Purpose Flour

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Baking Aids
Brown Sugar

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Heart Health Month
Steel Cut Oats

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Baking Aids
Walnut Halves

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