Razzleberry crisp
Razzleberry crisp recipe in the pie category
Recipe ingredients:
- 1 cup fresh or frozen raspberries, unsweetened
- 1 1/2 cups fresh or frozen blueberries, unsweetened
- 1 1/2 cups fresh or frozen dark sweet pitted cherries, unsweetened
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- Topping:
- 1 cup rolled oats, 3 ounces
- 3 tablespoons whole wheat flour
- 1 teaspoon ground cinnamon
- 3 tablespoons firmly packed brown sugar
- 2 tablespoons plus 2 teaspoons butter or margarine
- 2 tablespoons orange juice
Recipe method:
- Frozen blueberries and cherries do not need to be thawed before using.
- If raspberries are frozen, thaw and drain before using.
- Preheat oven to 350 degrees F.
- Lightly oil a 9 inch pie pan or spray with a nonstick cooking spray.
- Place berries in a large bowl.
- Sprinkle with sugar and cornstarch.
- Toss to coat berries. Place in prepared pan.
- In a medium bowl, combine oats, flour, cinnamon, and brown sugar, mixing well.
- Add butter and orange juice.
- Mix until all ingredients are moistened.
- Distribute evenly over berries.
- Bake, uncovered, 35 to 40 minutes, until topping is crisp and berry mixture is thick.
- Frozen berries may take a little longer to cook than thawed ones.
- Serve warm or cold.
Tags: razzleberry, crisp, recipe, pie, recipes, cooking