Triple Berry Fruit Crisp
July 10, 2012 4:12PM
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Updated: August 12, 2012 6:02AM
MAKES 4 SERVINGS
1 1/3 cups each of blueberries, raspberries and strawberries (or 1 pound frozen berry mixture)
¼ cup sugar
1 tablespoon cornstarch
½ cup water
1 tablespoon lemon juice
½ teaspoon pure almond extract
½ cup butter or margarine, softened
1 cup brown sugar
1 cup quick (not instant) oats
1/3 cup all-purpose flour
½ teaspoon cinnamon
Vanilla ice cream, if desired
Preheat oven to 350 degrees.
Pour berries into large bowl. Add sugar and cornstarch; gently mix well. Add water, lemon juice and almond extract.
Spray 8-inch square baking dish with cooking spray. Pour in berry mixture.
In medium bowl, combine butter, brown sugar, quick oats, flour and cinnamon with a pastry blender until butter is in small pieces. Sprinkle over top of berries. Bake 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. If desired, top crisp with scoop of vanilla ice cream.
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