Blueberry-Raspberry Crisp

Blueberry-Raspberry Crisp

Feel free to swap in frozen berries for the fresh ones just don't thaw them before you bake the crisp.

Recipe from Family Circle
SERVINGS
8
PREP TIME
15 mins

Blueberry-Raspberry Crisp

Feel free to swap in frozen berries for the fresh ones just don't thaw them before you bake the crisp.

Recipe from Family Circle
Recipe from Family Circle
Blueberry-Raspberry Crisp
SERVINGS
8
PREP TIME
15 mins
Ingredients
    Berry Mixture:
    • 4   cups blueberries
    • 1/2  cup light-brown sugar
    • 1/4  cup all-purpose flour
    •  Juice and zest from 1 large orange
    • 2   cups raspberries
    Topping:
    • 3/4  cup all-purpose flour
    • 2/3  cup light-brown sugar
    • 1/2  teaspoon ground cinnamon
    • 1/2  cup (1 stick) cold, unsalted butter, cut into small pieces
    • 1/2  cup rolled oats
    • 1/4  cup chopped pecans
    Directions
    1. 
    Heat oven to 350 degrees F.
    Berry Mixture:
    1. 
    In large bowl, mix together blueberries, 1/2 cup light-brown sugar, flour, orange juice and zest. Place into a 6- to 8-cup baking dish. Evenly scatter raspberries over the top.
    Topping:
    1. 
    In another large bowl, whisk together flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in oats and pecans.
    2. 
    Sprinkle topping evenly over berry filling. Bake at 350 degrees F for 55 minutes, until bubbly. Allow to cool 15 minutes before serving.

    nutrition information

    Per Serving: cal. (kcal) 383, Fat, total (g) 15, chol. (mg) 30, sat. fat (g) 7, carb. (g) 62, fiber (g) 5, pro. (g) 4, sodium (mg) 16, Percent Daily Values are based on a 2,000 calorie diet
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