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Summer Berry Crisp

Yield 8 servings (serving size 1/2 cup crisp and 1/4 cup ice cream)
Most of the items in this recipe are sitting in your pantry.

Ingredients

  • 2 cups fresh blueberries
  • 2 cups halved strawberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Butter-flavored cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 2 cups vanilla fat-free ice cream

Nutrition Information

  • calories 319
  • fat 6.8 g
  • satfat 3.7 g
  • protein 4.2 g
  • carbohydrate 62.5 g
  • cholesterol 16 mg
  • iron 1.2 mg
  • sodium 124 mg
  • caloriesfromfat 19 %
  • fiber 2.8 g
  • calcium 63 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 7 ingredients in a medium bowl; toss well. Spoon into an 8-inch square baking dish coated with cooking spray.

  3. Lightly spoon 1/2 cup flour into dry measuring cup; level with a knife. Combine flour, oats, 1/3 cup sugar, brown sugar, and cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Spoon over berry mixture; coat top with cooking spray.

  4. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Serve warm topped with ice cream.

Oxmoor House Healthy Eating Collection