Fresh Berry Crisp

Fresh Berry Crisp

Try this fresh berry crisp recipe made with Gold Medal® whole wheat flour from Betty Crocker.

Prep Time

Minutes Total Time

Minutes Makes

servings

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

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.

Makes 6 servings