Fruit Crisp

Cooking Light
Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries.
2 servings


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1/2 cup sliced strawberries
1/2 cup frozen blueberries, thawed
2 teaspoons lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons chilled reduced-calorie stick margarine, cut into small pieces


Preheat toaster oven to 350°.

Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.

Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.

Note: To bake in a conventional oven, place custard cups on a baking sheet. Bake at 350° for 30 minutes or until crisp (do not cover).

Created date

June 2004

Nutritional Information

Calories 250
Caloriesfromfat 29 %
Fat 8.1 g
Satfat 1.6 g
Monofat 3.4 g
Polyfat 2.6 g
Protein 2.5 g
Carbohydrate 44.4 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 122 mg
Calcium 24 mg