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Tart Red-Fruit Crisp

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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Tempt with a trio of ruby-red fruits—cherries, raspberries and cranberries. A warm, oatmeal-and-cinnamon topping is a perfect match for the tart little red gems.

Tart Red-Fruit Crisp

  • Prep Time 20 min
  • Total 55 min
  • Servings 8
  • Ingredients 11
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Ingredients

Fruit Mixture

  • 1 can (14.5 oz) tart red cherries, drained, reserving juice
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh or frozen raspberries
  • 1 cup fresh cranberries

Topping

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, cut into pieces
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
  • Step 
    2
    In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
  • Step 
    3
    In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
  • Step 
    4
    Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.

Nutrition

280 Calories
6g Total Fat
3g Protein
54g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
50mg
2%
Potassium
210mg
6%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
17%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 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; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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