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Razzleberry crisp recipe in the pie category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B3, B6, C, D
    MineralsSelenium, Fluorine, Chromium, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 1 cup fresh or frozen raspberries, unsweetened

    3. 1 1/2 cups fresh or frozen blueberries, unsweetened

    4. 1 1/2 cups fresh or frozen dark sweet pitted cherries, unsweetened

    5. 1/4 cup granulated sugar

    6. 2 tablespoons cornstarch

    7. Topping :

    8. 1 cup rolled oats,

    9. 3 ounces

    10. 3 tablespoons whole wheat flour

    11. 1 teaspoon ground cinnamon

    12. 3 tablespoons firmly packed brown sugar

    13. 2 tablespoons plus 2 teaspoons butter or margarine

    14. 2 tablespoons orange juice

    Instructions Jump to Ingredients ↑

    1. Frozen blueberries and cherries do not need to be thawed before using.

    2. If raspberries are frozen, thaw and drain before using.

    3. Preheat oven to 350 degrees F.

    4. Lightly oil a 9 inch pie pan or spray with a nonstick cooking spray.

    5. Place berries in a large bowl.

    6. Sprinkle with sugar and cornstarch.

    7. Toss to coat berries. Place in prepared pan.

    8. In a medium bowl, combine oats, flour, cinnamon, and brown sugar, mixing well.

    9. Add butter and orange juice.

    10. Mix until all ingredients are moistened.

    11. Distribute evenly over berries.

    12. Bake, uncovered, 35 to 40 minutes, until topping is crisp and berry mixture is thick.

    13. Frozen berries may take a little longer to cook than thawed ones.

    14. Serve warm or cold.

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