Summer Berry Crisp

Name: Summer Berry Crisp
Prep time: 20 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 3/4 cup rolled oats; 1 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 cup butter (melted); 1 cup sugar; 2 tablespoons cornstarch; 1 cup water; 1 teaspoon vanilla; 1 (16 oz) container fresh strawberries (sliced); 1 (11 oz) container fresh blueberries

2 Ratings

0 Reviews

Prep 20 min
Total 1 hr 5 min
Servings 12

A twist on apple crisp but with strawberries and blueberries. Perfect for early summer when fresh berries are in season and usually on sale. MORE+ LESS-

By TBSP Geoff

Updated June 22, 2015

Ingredients

cup all-purpose flour

3/4

cup rolled oats

cup brown sugar

teaspoon ground cinnamon

1/2

cup butter (melted)

cup sugar

tablespoons cornstarch

cup water

teaspoon vanilla

(16 oz) container fresh strawberries (sliced)

(11 oz) container fresh blueberries

Steps

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1

Preheat oven to 350° F.
2

In medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until well mixed and crumbly.
3

Press about two-thirds of the oat mixture into the bottom of a 9x13 baking dish. Set aside.
4

In medium saucepan, combine sugar, cornstarch, water and vanilla. Stir continuously until mixture begins to boil and becomes thick and clear.
5

Remove from heat. Stir in sliced strawberries and blueberries. Pour into baking dish. Crumble remaining oat mixture over top of berries.
6

Bake for 45 minutes until bubbly and golden.
7

Serve with whipped cream or vanilla ice cream either right from the over or once it cools.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 70mg; 3%
Potassium: 135mg; 4%
Total Carbohydrate: 54g; 18%
Dietary Fiber 2g 9% Sugars 39g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 20%; 20%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 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 1/2 Fat;