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Triple-Berry Crisp

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Triple-Berry Crisp
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 6
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Warm mixed berries topped with crispy oats makes a delicious fruit dessert!
Updated Oct 26, 2010

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 pint (2 cups) fresh blueberries*
  • 1 pint (2 cups) fresh raspberries*
  • 1 cup fresh blackberries*
  • 1 tablespoon lemon juice
  • 1 1/4 cups packed brown sugar
  • 1 cup Gold Medal™ all-purpose flour
  • 3/4 cup quick-cooking or old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup butter or margarine
  • Whipping (heavy) cream, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
  • 2
    Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
  • 3
    Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    5 cups of either blueberries, raspberries or blackberries can be used for the mixed berries.

Nutrition

650 Calories, 24g Total Fat, 5g Protein, 104g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
215
Total Fat
24g
Saturated Fat
15g
Cholesterol
60mg
Sodium
270mg
Total Carbohydrate
104g
Dietary Fiber
7g
Protein
5g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 2 Fruit; 3 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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