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Fresh Berry Crisp

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  • Prep 10 min
  • Total 40 min
  • Servings 6
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Whole wheat flour provides a simple addition to this fresh berry crisp - a deliciously scrumptious dessert!
Jul 18, 2011
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Ingredients

  • 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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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