Summer's Best Berry Crisp

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 24%
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 45.5g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 92mg
  • Calcium: 0.0mg


  • 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


  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.
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