This is so delicious and so easy! Cook it on the barbecue if you don't want to put the oven on. Great for dessert, breakfast or brunch. Serve over ice cream or frozen yogurt if desired.

Preparation Time: 15 minutes
Cooking Time: 8 minutes
Servings: 6


  • 2 cups (500 mL) each Ontario Blueberries and Ontario Raspberries
  • 1/4 cup (50 mL) granulated sugar
  • 2 tsp (10 mL) grated orange rind
  • 1-1/2 cups (375 mL) coarsely crumbled Amaretti cookies or almond crunch cookies (about 4 oz/125 g)
  • 1/2 cup (125 mL) sliced almonds
  • 3 tbsp (45 mL) butter, melted
  • 1/2 tsp (2 mL) cinnamon


In 9-inch (22 cm) square cake pan or 8-cup (2 L) shallow casserole dish, combine blueberries and raspberries. Mix sugar with orange rind; toss with berries.

In small bowl, mix cookie crumbs, almonds, butter and cinnamon; sprinkle over berries. Bake in 400°F (200°C) oven for 8 minutes or until fruit is just warmed through and topping starts to brown. Serve warm.


To coarsely crush cookies, place in a paper or plastic bag and crush with rolling pin.

Recipe can be easily halved, but cook for the same time.

To cook on the barbecue, use a foil pan or line outside of metal pan with foil; bake, covered, on high just until fruit is warmed throughout, 8 to 10 minutes.

Ever-bearing strawberries can be substituted for raspberries.


Substitute granola for cookies crumbs. Add 1/2 tsp (2 mL) almond extract to butter mixture.

Nutrients per serving

Protein: 5.0 grams
Fat: 14.0 grams
Carbohydrate: 36.0 grams
Calories: 280
High source of fibre