Mixed-Berry Crisp |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-3/4 cups plus 1/3 cup all purpose flour | 2-1/2 cups sugar | 2 teaspoons ground cinnamon |
| 1/2 teaspoon salt | 14 tablespoons (1-3/4 sticks) chilled unsalted butter, cut into pieces | 1 1-pound bag frozen blueberries, thawed, drained |
| 1 1-pound bag frozen raspberries, thawed, drained | 1 1-pound bag frozen blackberries, thawed, drained | 1 teaspoon vanilla extract |
| 1 | Preheat oven to 375 F. Butter and flour 13x9x2 inch glass baking dish. Blend 1-3/4 cups flour, 1-1/4 cups sugar, cinnamon, and salt in processor until just combined. Add butter; using on/off turns, cut in until moist clumps form. Press half of flour mixture onto bottom of pan. |
| 2 | Mix all berries, vanilla, 1/3 cup flour, and 1-1/4 cups sugar in large bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over. Bake until topping is brown and cooked through, about 50 minutes. Cool 15 minutes. |