Chocolate Fudge-Raspberry Crisp

Chocolate Fudge-Raspberry Crisp

Looking for a classic fruit dessert made with raspberry and chocolate? Then check out this delicious crisp that is baked to perfection.

Prep Time

15

Minutes

Total Time

1:10

Hr:Mins

Makes

9

servings

1
can (21 oz) raspberry pie filling
2
cups fresh or frozen (thawed) raspberries
1/2
cup packed brown sugar
1/2
cup whole wheat flour
1/2
cup old-fashioned oats
1/4
cup unsweetened baking cocoa
1/3
cup butter or margarine, cut into pieces
1/4
cup miniature semisweet chocolate chips
Vanilla reduced-fat ice cream, if desired
  1. Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
  2. In medium bowl, mix brown sugar, flour, oats and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.
  3. Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.
Makes 9 servings (2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Chocolate and fruit lovers will delight in this delicious dessert that combines two whole grains: old-fashioned oats and whole wheat flour. Be prepared to share the recipe.
Whole Grain Serving: 1/2

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 55mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 5g,
    • Sugars 29g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.