Apple and Strawberry Crumble

Filling:
3 apples
2 tsp. honey
1 lb. strawberries
1 Tbls. honey
1 Tbls. arrowroot powder
pinch of salt

Topping:
3/4 cup whole wheat flour, white wheat flour, or whole wheat pastry flour
1/4 cup rolled oats or oat flour
4 Tbls. butter
2 Tbls. sugar or brown sugar
1 tsp. ground cinnamon
1/2 tsp. poppy seeds


Preheat the oven to 350 F.

Coat bottom of an 8" cake pan with butter.

Slice apples into cubes, removing the core. Place in a small pot with 2 tsp. honey and cook, covered, over medium heat, for 8-10 minutes, stirring occasionally.

Meanwhile, hull and halve the strawberries. Place them in a large bowl with the rest of the honey, arrowroot powder, and salt. Stir to coat the berries with powder.

Put the apple mixture in the cake pan, then the strawberry mixture.

In another bowl, stir together the flour, oats, sugar, cinnamon, and poppy seeds. Cut in the butter until there are no large chunks of butter and no dry flour. Sprinkle this mixture over the fruit in the pan.

Bake for 30-35 minutes, until golden.

Creamy Carrot Soup

2 1/2 cups carrots, sliced into about 3/4" pieces
1 cup milk, half-and-half, or evaporated milk
1 Tbls. butter
1 Tbls. flour
1 tsp. sage
1 Tbls. cilantro
1/2 tsp. nutmeg
1 Tbls. minced green onion
1/4 cup chopped tomato
1/2 tsp. salt
1/4 tsp. ground pepper

Boil carrots in salted water until soft, ie there is no resistance to being pierced with a fork. Drain, reserving 3/4 cup of broth. Put carrots, broth, milk, and tomato in the blender.

In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.

Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.

Makes 2-4 servings.