Blueberry-Raspberry Crisp
Recipe from Family Circle

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


Blueberry-Raspberry Crisp

by 2  people


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Servings: 8
Prep Time: 15 mins
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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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