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Berry Crisp
Berry Crisp made with raspberries and blueberries is dessert heaven. The crunchy crumble topping is a perfect addition.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
359
kcal
Author
Leigh Anne Wilkes
Ingredients
2 1/2
C
blueberries
2 1/2
C
raspberries
5
Tbsp
sugar
2
Tbsp
cornstarch
for thickening if using frozen berries
1
C
flour
1
C
oats
3/4
C
packed brown sugar
1
tsp
cinnamon
1/2
tsp
nutmeg
1/2
C
butter
Instructions
Preheat oven to 350 degrees
In a bowl combine berries and sugar. Mix and set aside
If using frozen berries add in 2 Tbsp of cornstarch for thickening.
In another bowl mix together flour, oats, brown sugar, cinnamon and nutmeg.
Add in butter using a pastry mixer until crumbly.
Put berries into a 9 x 13 pan and add crumble on top.
Bake for 30-40 minutes or until the fruit is bubbly and the topping will be golden brown
Nutrition
Calories:
359
kcal
|
Carbohydrates:
60
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.5
g
|
Cholesterol:
31
mg
|
Sodium:
99
mg
|
Potassium:
178
mg
|
Fiber:
5
g
|
Sugar:
34
g
|
Vitamin A:
393
IU
|
Vitamin C:
14
mg
|
Calcium:
43
mg
|
Iron:
2
mg