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Fresh Berry Crisp

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By Betty Crocker Kitchens
Updated Oct 8, 2010
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Gold Medal® whole wheat flour provides a simple addition to this fresh berry crisp – a deliciously scrumptious dessert!

Fresh Berry Crisp

  • Prep Time 10 min
  • Total 40 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 3 cups fresh strawberries, sliced
  • 3 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 pint (2 cups) fresh blueberries
  • 1 pint (2 cups) fresh raspberries
  • 2/3 cup packed brown sugar
  • 1/2 cup Gold Medal™ whole wheat flour
  • 1/2 cup old-fashioned or quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup butter or margarine, softened
  • Ice cream or whipped cream, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.
  • Step 
    2
    In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
  • Step 
    3
    Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.

Nutrition

370 Calories
12g Total Fat
3g Protein
62g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
180mg
8%
Potassium
330mg
9%
Total Carbohydrate
62g
21%
Dietary Fiber
7g
30%
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 1 Fruit; 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; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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