ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer's Best Berry Crisp

Prep time 15 mins
Cook time 30 mins
Yield 8 servings.

Ingredients

  • 3 cups fresh raspberries
  • 3 cups fresh blueberries
  • 1/4 cup sugar
  • Vegetable cooking spray
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup plus 2 tablespoons reduced-calorie stick margarine
  • 1/2 cup regular oats, uncooked

Nutrition Information

  • calories 241
  • caloriesfromfat 24 %
  • fat 6.4 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.8 g
  • carbohydrate 45.5 g
  • fiber 6.6 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 92 mg
  • calcium 0.0 mg

How to Make It

  1. Combine berries and 1/4 cup sugar in a 2-quart baking dish coated with cooking spray. Stir lightly; sprinkle with vanilla.

  2. Combine flour, brown sugar, and pumpkin pie spice in a medium bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Add oats; toss well. Sprinkle topping over berry mixture.

  3. Bake, uncovered, at 400° for 30 minutes. Serve warm.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook