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Tart Red-Fruit Crisp

  • Prep 20 min
  • Total 55 min
  • Servings 8

Tempt with a trio of ruby-red fruits—cherries, raspberries and cranberries. A warm, oatmeal-and-cinnamon topping is a perfect match for the tart little red gems. MORE + LESS -

Ingredients

Fruit Mixture

1
can (14.5 oz) tart red cherries, drained, reserving juice
2/3
cup granulated sugar
1/4
cup cornstarch
1/2
teaspoon ground cinnamon
2
cups fresh or frozen raspberries
1
cup fresh cranberries

Topping

1/2
cup Gold Medal™ all-purpose flour
1/2
cup old-fashioned oats
1/2
cup packed brown sugar
1/4
teaspoon ground cinnamon
1/4
cup butter or margarine, cut into pieces

Steps

Hide Images
  • 1
    Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
  • 2
    In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
  • 3
    In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
  • 4
    Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.

Expert Tips

  • Crisps and cobblers are best served the same day you make them. The topping, though, can be made a day ahead. Just store it in the refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
50mg
2%
Potassium
210mg
6%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
17%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 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 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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