Mixed Berry Crisp the Editors of Publications International, Ltd.
Mixed Berry Crisp
Makes 6 servings
|1-1/2||cups fresh raspberries|
|1||cup fresh blackberries|
|1||cup fresh blueberries|
|1||tablespoon fresh lemon juice|
|3||tablespoons frozen pineapple juice concentrate, divided|
|5||tablespoons all-purpose flour, divided|
|3/4||cup uncooked old-fashioned oats|
|1/4||cup walnuts, finely chopped|
|3||tablespoons packed brown sugar|
|1/2||teaspoon ground cinnamon|
|2||tablespoons melted butter or margarine|
- Preheat oven to 375°F. Spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
- Combine berries, lemon juice and 2 tablespoons pineapple juice in medium bowl. Sprinkle with 2 tablespoons flour; toss gently. Spoon into prepared baking dish; set aside.
- Combine oats, walnuts, sugar, cinnamon, remaining 3 tablespoons flour and 1 tablespoon pineapple juice in small bowl. Pour margarine over oat mixture; mix until moistened. Spoon over fruit mixture.
- Bake about 30 minutes or until topping is golden brown and fruit is hot. Serve warm.
|Serving Size:||1/2 cup crisp|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||34 %|
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