Double-Berry Crisp
1 cup sugar
1/4 cup cornstarch
2 tbsp orange juice
1 tsp orange peel
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 cup old-fashioned oats
1/2 cup cornflakes
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup butter, melted
In a large saucepan, combine the sugar, cornstarch, orange juice, orange peel, and
the berries until blended. Bring to a boil. Cook and stir for 2 minutes or until
thickened and bubbly. Pour into a greased 8 inch square baking dish. In a large
bowl, combine the oats, cornflakes, brown sugar, cinnamon, and the salt. Stir in
the butter. Sprinkle over the berry mixture. Bake at 350 F for 25-30 minutes or
until the filling is bubbly. Cool for 10 minutes before serving. Makes 6 servings
Recipe Source: Taste Of Home - Bernadette Beaton.
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1 cup sugar
1/4 cup cornstarch
2 tbsp orange juice
1 tsp orange peel
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 cup old-fashioned oats
1/2 cup cornflakes
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup butter, melted
In a large saucepan, combine the sugar, cornstarch, orange juice, orange peel, and
the berries until blended. Bring to a boil. Cook and stir for 2 minutes or until
thickened and bubbly. Pour into a greased 8 inch square baking dish. In a large
bowl, combine the oats, cornflakes, brown sugar, cinnamon, and the salt. Stir in
the butter. Sprinkle over the berry mixture. Bake at 350 F for 25-30 minutes or
until the filling is bubbly. Cool for 10 minutes before serving. Makes 6 servings
Recipe Source: Taste Of Home - Bernadette Beaton.
_._,_._,_
