Fresh Berry Crisp

Whole wheat flour provides a simple addition to this fresh berry crisp - a deliciously scrumptious dessert! ...MORE + LESS -

3 cups (750 mL) fresh strawberries, sliced

3 tbsp (45 mL) cornstarch

2 tbsp (25 mL) granulated sugar

1 pint (2 cups/500 mL) fresh blueberries

1 pint (2 cups/500 mL) fresh raspberries

2/3 cup (150 mL) packed brown sugar

1/2 cup (125 mL) whole wheat flour

1/2 cup (125 mL) old-fashioned or quick-cooking oats

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) salt

1/3 cup (75 mL) butter or margarine, softened

Ice cream or whipped cream, if desired

Hide Images

1

Heat oven to 350ºF. 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.
2

In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
3

Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.