Sprinkles & Secrets by Lisa Schroeder is here! The book is now in stores, but we have one more treat for you — courtesy of Lisa herself! Check out what Lisa has to say below, and keep reading for a SPECIAL SURPRISE from Lisa. It’s tasty and awesome and you don’t want to miss it!
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Summer is my favorite season. Here in Oregon, we look forward to summer all year, because it’s when the sun finally shines for days at a time and unlike much of the country, warm temperatures don’t mean a sticky, humid mess. It’s nice. Really nice! And basically our pay off for 9 months of grayness.
This means I’m pretty sad to be saying good-bye to summer. That’s why I’m sharing one of my favorite summer time recipes. If you don’t have fresh fruit, frozen fruit will work well too. What makes this crisp recipe unique, and delicious, is the topping goes on the top AND the bottom. It is really good!!
Triple Berry Crumble
INGREDIENTS:
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all purpose flour
2 cups rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, melted
INSTRUCTIONS:
Preheat oven to 350 degrees. In a large bowl, gently toss together the berries and white sugar; set aside. (You can use one kind of berry rather than three, if you’d like. If you use frozen berries, let them thaw first, rinse and drain).
In a separate large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in melted butter. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. Serve with whipped topping or vanilla ice cream.
But wait, there’s MORE!
Yes, I have one more recipe to share with you, but this one comes with a little catch. I have been asked many, many times over the past year for the Dr. Suess cupcake recipe mentioned toward the end of my novel, It’s Raining Cupcakes. I’m happy to say that my publisher helped dress it up into an ADORABLE printable recipe, and for the next couple of weeks, you can get it via e-mail by sending me the answer to this question, which you’ll be able to answer after you read the latest story featuring Sophie and Isabel: Sprinkles and Secrets.
What is the name of Sophie’s mother’s home-based business?
Send the answer to lisaschroederbooks@gmail.com no later than Friday, October 14th, and I’ll send you the recipe (as a PDF)! It’s my way of saying THANK YOU for embracing Isabel and Sophie and their world filled with sweet treats. Kids, if you don’t have an e-mail address, please ask your parents to send me your answer via their e-mail account, and I’ll send the recipe along that way.
Novel Novice 
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