Summer Berry Crisp

recipe
Most of the items in this recipe are sitting in your pantry.

Yield:

8 servings (serving size 1/2 cup crisp and 1/4 cup ice cream)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat oven to 375°.

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

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.

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

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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