Fresh Berry Crisp

Gold Medal® whole wheat flour provides a simple addition to this fresh berry crisp – a deliciously scrumptious dessert!

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

3
cups fresh strawberries, sliced
3
tablespoons cornstarch
2
tablespoons granulated sugar
1
pint (2 cups) fresh blueberries
1
pint (2 cups) fresh raspberries
2/3
cup packed brown sugar
1/2
cup Gold Medal™ whole wheat flour
1/2
cup old-fashioned or quick-cooking oats
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/3
cup butter or margarine, softened
Ice cream or whipped cream, if desired

  • 1 Heat oven to 350°F. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.
  • 2 In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
  • 3 Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
180mg
180%;
Total Carbohydrate
62g
62%
(Dietary Fiber
7g
7%
  Sugars
39g
39%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
50%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 1 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; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.