Double-Berry Nut Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
FILLING2cups(500 mL) strawberries4cups(1 L) fresh or 600-g pkg frozen blueberries1/2tsp(2 mL) vanilla1/2cup(125 mL) granulated sugar1/4cup(50 mL) all-purpose flour1/2tsp(2 mL) cinnamon 1/2tsp(2 mL) finely grated orange peelTOPPING2/3cup(150 mL) large-flake oats1/3cup(75 mL) all-purpose flour 1/3cup(75 mL) brown sugar 1/3cup(75 mL) coarsely chopped unblanched almonds1/2tsp(2 mL) each cinnamon and nutmeg1/4cup(50 mL) butter, melted
1. Preheat oven to 350F (180C). Hull strawberries, then cut into quarters and place in an 8-in (2-L) square baking dish along with blueberries. Drizzle vanilla overtop. In a bowl, stir 1/2 cup (125 mL) sugar with 1/4 cup (50 mL) flour and 1/2 tsp (2 mL) cinnamon. Stir in peel. Sprinkle over fruit and stir to coat evenly. Gently press down to even out surface.
2. For topping, in a medium bowl, stir oats with flour, brown sugar, almonds, cinnamon and nutmeg. Then, continuing to stir, slowly drizzle in butter, stirring until mixed. Evenly sprinkle over fruit.
3. Bake, uncovered, in centre of preheated oven until fruit bubbles around edges and a knife tip inserted in centre of crisp comes out hot, 55 to 65 min. If topping browns before fruit is hot, lay a piece of foil loosely overtop. Fabulous warm with frozen yogourt. Leftovers will keep well, covered and refrigerated, 2 to 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user VIRGINIADVINE.
2. For topping, in a medium bowl, stir oats with flour, brown sugar, almonds, cinnamon and nutmeg. Then, continuing to stir, slowly drizzle in butter, stirring until mixed. Evenly sprinkle over fruit.
3. Bake, uncovered, in centre of preheated oven until fruit bubbles around edges and a knife tip inserted in centre of crisp comes out hot, 55 to 65 min. If topping browns before fruit is hot, lay a piece of foil loosely overtop. Fabulous warm with frozen yogourt. Leftovers will keep well, covered and refrigerated, 2 to 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user VIRGINIADVINE.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 9.3 g
- Cholesterol: 15.5 mg
- Sodium: 10.1 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 5.8 g
- Protein: 4.9 g
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