Fresh Berry Crisp

Fresh Berry Crisp

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

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 180mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 7g,
    • Sugars 39g),
  • Protein 3g;
Percent Daily Value*:
    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.