FRESH BERRY CRISP

Fresh Berry Crisp image

Gold Medal® whole wheat flour provides a simple addition to this fresh berry crisp - a deliciously scrumptious dessert!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 6

Number Of 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

Steps:

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.
In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 370, Carbohydrate 62 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 7 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 39 g, TransFat 0 g