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Ingredients
| strawberries (halved): 3 cups (fresh) |
| cornstarch: 3 Tbl |
| granulated sugar: 2 Tbl |
| blueberries: 2 cups (fresh) |
| raspberries: 2 cups (fresj) |
| light brown sugar (packed): 2/3 cup |
| whole wheat flour: 1/2 cup |
| quick oats: 1/2 cup |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| unsalted butter: 1/3 cup |
Fresh Berry Crisp
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat oven to 350°F. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.
- In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
- Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.