No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.
cup quick-cooking oats
cup Gold Medal™ all-purpose flour
cup packed brown sugar
cup butter or margarine, cut into pieces
cup chopped pecans
can (21 oz) blueberry pie filling
cups Cascadian Farm® frozen organic raspberries
tablespoons granulated sugar
tablespoon Gold Medal™ all-purpose flour
Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.
If you like, use another flavor of fruit pie filling for the blueberry. Try raspberry, cherry, blackberry, strawberry or peach for a different twist.
Top servings of crisp with whipped cream and a few chopped pecans, or serve scoops of vanilla ice cream on the side of the warm crisp.
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 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Cascadian Farm is a registered trademark of Small Planet Foods, Inc.