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.
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
How to Make It
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).
I made this for a supper club for 4 adults and two kids, so I tripled it. I used pineapple chunks instead of the madarin oranges and it was fantastic. In fact, the 4 year old at the table informed me that it was ok if I brought it again for dessert another night. Quite the endorsement! This would be great with any assortment of berries. I made this in an 8x8 brownie dish and had to add about 15 more minutes to the baking time. Baked at 350, uncovered.
This is my go to recipe for when I need a very quick, yet elegant dessert. I've made it exactly as called for in the recipe as well as substituted various other berries and fruits in. Excellent recipe!
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