"I like to take this to potlucks and socials," notes Linda Naumann of Harrison, Arkansas. "If you're looking for something that isn't too sweet for brunch or dessert, this is it."
- 1/3 cup honey
- 1/4 cup canola oil
- 2 cups quick-cooking oats
- 1/2 cup whole wheat flour
- 1/2 cup chopped pecans
- 2 tablespoons cornstarch
- 1 can (12 ounces) frozen apple juice concentrate, thawed, divided
- 1 teaspoon lemon juice
- 3 cups halved fresh strawberries
- 2 cups fresh blueberries or blackberries
- 1 cup fresh raspberries
- In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping.
- In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth.
- In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Combine the berries in an 11-in. x 7-in. baking dish coated with cooking spray. Top with apple juice mixture; sprinkle with oat mixture.
- Bake, uncovered, at 350° for 25-30 minutes or until bubbly and top is golden brown. Serve warm. Yield: 12 servings.
Originally published as Berry Crisp in Light & Tasty June/July 2005, p47
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