Very Berry Crisp
Turn summer fruit into luscious desert, high in vitamins A and C. Berries have the highest concentration of bioflavonoid of all fruits. Serve warm with light whip topping or light vanilla ice cream for a special treat.
Prep Time: 15min | Cook Time: 30min | Total Time: 45min | Yield: 8
Ingredients:
5 cups of mixed berries: blueberries, blackberries, raspberries, and strawberries (drained and hulled)
1 Tbsp. Lemon juice
1 Tbsp. Corn starch
⅓ cup sugar
2 Tbsp. Cassis (blackberry liquor), optional
Topping
1 cup raw oatmeal
¼ cup flour
¼ cup brown sugar, packed
½ tsp. cinnamon
3 Tbsp. light margarine
¼ cup chopped walnuts or almonds
Instructions:
In a large bowl, toss berries with lemon juice, corn starch, sugar, and liquor.
Pour into baking dish sprayed with Pam.
In food processor (or bowl) combine all topping ingredients except oatmeal. Mix well. Add oatmeal. Mix in lightly.
Sprinkle over berry mixture.
Bake 30 minutes at 350 degrees.
Nutrition Facts:
Serving Size: ¾ cup
Calories: 150
Total Fat: 3 g
Total Carbohydrate: 30 g
Protein: 3 g
Equivalents: 1 Starch and 1 Fruit