Razzleberry Crisp Recipe

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Type: Razzleberry Crisp Free Cooking Recipe – Pies And Pastries

This is a good one!

Ingredients / Directions
Serves 8.

Frozen blueberries and cherries do not need to be thawed before using. If raspberries are frozen
thaw and drain before using.

1 cup(s) fresh or frozen raspberries
unsweetened
1 1/2 cup(s)s fresh or frozen blueberries
unsweetened
1 1/2 cup(s)s fresh or frozen dark sweet pitted cherries
unsweetened
1/4 cup(s) granulated sugar
2 tablespoons cornstarch

Topping
1 cup(s) 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 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.

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