Mixed Berry Crisp the Editors of Publications International, Ltd.
Mixed Berry Crisp
Makes 2 servings
|2||teaspoons plus 1 tablespoon granulated sugar, divided|
|2||cups mixed berries (thawed if frozen)|
|1/2||cup old-fashioned oats|
|1/4||cup packed brown sugar|
|2||tablespoons all-purpose flour|
|1/8||teaspoon ground ginger|
|3||tablespoons cold butter|
*Increase to 2 tablespoons if using frozen berries.
- Preheat oven to 375°F.
- Combine 2 teaspoons granulated sugar and cornstarch in medium bowl. Add berries; toss to coat evenly. Divide berry mixture between 2 (5-inch) heart-shaped pie plates or 5-inch baking dishes.
- For topping, combine oats, brown sugar, flour, remaining 1 tablespoon granulated sugar, cinnamon, ginger and salt in small bowl. Cut in butter using pastry blender or two knives, then mix with fork until mixture resembles coarse crumbs. Sprinkle topping evenly over berries. Bake 20 to 25 minutes or until topping is golden brown and berries are bubbling around edges. Serve warm with vanilla ice cream, if desired.
|Saturated Fat||11 g|
|Total Fat||19 g|
|Calories from Fat||35 %|
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