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Double-Berry Crisp Recipe

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This sweet-tart treat has an extra-crispy topping, thanks to the addition of cornflakes. Orange juice and orange peel accent the blueberry-raspberry flavor. —Bernadette Beaton, Goose River, Prince Edward Island

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Double-Berry Crisp Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 6 Servings

20 25 45

Ingredients

1 cup sugar
1/4 cup cornstarch
2 tablespoons orange juice
1 teaspoon grated orange peel
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 cup old-fashioned oats
1/2 cup cornflakes
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter, melted

Directions

In a large saucepan, combine the sugar, cornstarch, orange juice, orange peel and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish.
In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving. Yield: 6 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 394 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 201 mg sodium, 79 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Double-Berry Crisp in Taste of Home October/November 2005, p29

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Reviews for Double-Berry Crisp (5)

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Double-Berry Crisp

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Reviewed on Nov. 14, 2009 by kathy.romig

This was very easy to make and my husband loved it.

Reviewed on Aug. 04, 2009 by Annie_Rooney

Tip: Freezing blueberries. Never wash prior to freezing fresh blueberries.

Reviewed on Aug. 03, 2009 by Simply_Rural

Reviewed on Aug. 03, 2009 by Brandt

Reviewed on Jun. 01, 2009 by PrettyinPurpleMO

This recipe is delicious and so simple. When I make it again, I am going to increase the amount of topping, though. My family prefers more topping than this recipe calls for.