Looking for a classic fruit dessert made with raspberry and chocolate? Then check out this delicious crisp that is baked to perfection.
can (21 oz) raspberry pie filling
cups fresh or frozen (thawed) raspberries
cup packed brown sugar
cup whole wheat flour
cup old-fashioned oats
cup unsweetened baking cocoa
cup butter or margarine, cut into pieces
cup miniature semisweet chocolate chips
Vanilla reduced-fat ice cream, if desired
Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
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.
Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.