Berry-Licious Crisp Recipe

1
Publisher Photo

Berry-Licious Crisp Recipe

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1
Publisher Photo
Edna Woodward from Fredericksburg, Texas lightened up one of her favorite recipes and this is the delicious result. She likes to serve it with low-fat vanilla ice cream or frozen yogurt.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup each fresh blackberries, blueberries and raspberries
  • 1 cup fresh or frozen cranberries, thawed
  • 1 medium tart apple, peeled and diced
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cold butter

Directions

In a large bowl, combine the berries and apple. Combine sugar and cornstarch; sprinkle over fruit and gently toss to coat.
Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 9 servings.
Originally published as Berry-Licious Crisp in Healthy Cooking April/May 2008, p52

Nutritional Facts

1 each: 228 calories, 5g fat (3g saturated fat), 14mg cholesterol, 57mg sodium, 45g carbohydrate (35g sugars, 3g fiber), 1g protein.

  • 1 cup each fresh blackberries, blueberries and raspberries
  • 1 cup fresh or frozen cranberries, thawed
  • 1 medium tart apple, peeled and diced
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cold butter
  1. In a large bowl, combine the berries and apple. Combine sugar and cornstarch; sprinkle over fruit and gently toss to coat.
  2. Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over fruit mixture.
  3. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 9 servings.
Originally published as Berry-Licious Crisp in Healthy Cooking April/May 2008, p52

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jdgal User ID: 2056026 77546
Reviewed Aug. 19, 2012

"This was very good. I had frozen blueberries, cranberries and strawberries so I used those. It turned out wonderful."

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