Blueberry-Raspberry Crisp

Blueberry-Raspberry Crisp
Feel free to swap in frozen berries for the fresh onesjust don't thaw them before you bake the crisp.
Makes 8
Prep 15 m
Bake 55 m

Ingredients

Berry Mixture:

Topping:

Directions

  1. 1 of 1 Heat oven to 350 degrees F.

Berry Mixture:

  1. 1 of 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. 1 of 2 In another large bowl, whisk together flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in oats and pecans.
  2. 2 of 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 for Blueberry-Raspberry Crisp
Servings Per Recipe: 8
Per Serving: 15 g Fat, total, 30 mg chol., 7 g sat. fat, 383 kcal cal., 4 g pro., 62 g carb., 5 g fiber, 16 mg sodium