Double Berry Crumble

GLOBAL BERRY FARMS 7 cups Naturipe strawberries, cleaned and quartered 3 cups Naturipe blueberries, rinsed and drained 1 ¹/2 cups plus 1 tablespoon flour, divided ¹/2 cup plus 1 tablespoon packed light brown sugar, divided ³/4 cup butter 1 teaspoon ground cinnamon 1 teaspoon ground ginger

1. Preheat oven to 375°F.

2. Place berries in a bowl and toss gently with 1 tablespoon flour and 1 tablespoon brown sugar. Pour berries into a buttered 9-by-13-inch glass baking dish. 3. Combine 1 ¹/2 cups flour and butter in a bowl and blend together with a fork until crumbly. Stir in ¹/2 cup brown sugar, cinnamon and ginger. 4. Spoon flour mixture evenly over berry mixture. 5. Bake until bubbly, not more than 30 minutes. Makes 10-12 servings. Tip: Spoon into footed bowls and garnish with fresh strawberries, fresh mint leaves and whipped cream. Brands may vary by region; substitute a similar product.

Baked Apples with Granola

SAGE FRUIT COMPANY 1 ¹/2 cups low-fat granola ¹/3 cup raisins 1 teaspoon ground cinnamon ¹/4 cup pure maple syrup 6 medium to large Sage Fruit Granny Smith apples 3 tablespoons unsalted butter 1 cup apple cider 8 ounces vanilla yogurt 1 tablespoon honey

1. Preheat oven to 350°F. 2. Place granola, raisins, cinnamon and maple syrup in a small mixing bowl and combine well. 3. Scoop out the core from the top of each apple. Cut a small slice off the bottom so that it sits flat, but do not cut into the core opening. 4. Stuff each apple with ¹/4 cup of the granola mixture and dot with ¹/2 tablespoon butter. Place in a shallow baking dish and pour apple cider around the apples. Bake the apples, basting occasionally, for about 1 hour, or until fork-tender and caramelized. 5. Mix together yogurt and honey; drizzle over or serve with baked apples. Makes 6 servings. Brands may vary by region; substitute a similar product.