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VERY BERRY CRISP


  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 8 1x

Description

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.


Scale

Ingredients

  • 5 cups of mixed berries: blueberries, blackberries, raspberries, and strawberries (drained and hulled)
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Corn starch
  • 1/3 cup sugar
  • 2 Tbsp. Cassis (blackberry liquor), optional

Topping

  • 1 cup raw oatmeal
  • 1/4 cup flour
  • 1/4 cup brown sugar, packed
  • 1/2 tsp. cinnamon
  • 3 Tbsp. light margarine
  • 1/4 cup chopped walnuts or almonds

Instructions

  1. In a large bowl, toss berries with lemon juice, corn starch, sugar, and liquor.
  2. Pour into baking dish sprayed with Pam.
  3. In food processor (or bowl) combine all topping ingredients except oatmeal. Mix well. Add oatmeal. Mix in lightly.
  4. Sprinkle over berry mixture.
  5. Bake 30 minutes at 350 degrees.

Notes

Serving size:  3/4 cup

Calories per serving: 150

Fat: 3g

Carbohydrates: 30g

Protein: 3g

Equivalents: 1 Starch and 1 Fruit