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Fiber One® Double-Berry Crisp

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By Betty Crocker Kitchens
Updated Jun 30, 2009
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Take a new look on dessert when you can sub regular fruit crisp topping with high-fiber honey cereal.

Fiber One® Double-Berry Crisp

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 9
  • Ingredients 9
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Ingredients

  • 1/3 cup sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 bags (10 oz each) Cascadian Farm® frozen organic blueberries (do not thaw)
  • 1 bag (10 oz) Cascadian Farm® frozen organic raspberries (do not thaw)
  • 1 1/2 cups Fiber One™ Honey Clusters® cereal
  • 1/4 cup chopped walnuts
  • 2 tablespoons packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • Vanilla ice cream, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, mix sugar and flour. Stir in frozen berries until coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.
  • Step 
    2
    Bake uncovered 25 minutes.
  • Step 
    3
    Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In medium bowl, mix cereal, walnuts, brown sugar and butter until blended.
  • Step 
    4
    Stir fruit well. Sprinkle cereal mixture evenly over top. Bake 20 to 25 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve with ice cream.

Nutrition

190 Calories
6g Total Fat
2g Protein
32g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
55mg
2%
Potassium
140mg
4%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
23%
Sugars
19g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 Starch; 1/2 Fruit; 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 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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