BLUEBERRY-STRAWBERRY CRISP

Blueberry-Strawberry Crisp image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15

Previous Next

2 cups fresh blueberries
2 cups halved fresh strawberries
1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Butter-flavor cooking spray
2 cups vanilla fat-free ice cream

Steps:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.

Nutrition Facts : Calories 320, Carbohydrate 63 g, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg