Mixed Berry Crisp

Serves: 7
Total Calories: 596


Crisp Topping:
1 cup all-purpose flour
1 cup finely chopped walnuts
1 cup brown sugar
1 cup oatmeal
1/2 cup (1 stick) butter or margarine, melted
1 (10-ounce) bag frozen raspberries, thawed
1 (10-ounce) bag frozen blueberries, thawed
1 (10-ounce) bag frozen boysenberries or blackberries, thawed
3/4 cup sugar


Crisp Topping:
In a medium bowl or 1-quart plastic zipper bag, add flour, walnuts, brown sugar, oatmeal, and butter or margarine, and mix. This can be prepared at home and added to the Berry Crisp outdoors. Excellent on cooked fruit or added to coffee cake before baking.

In a bowl combine berries and sugar; set aside. Heat a 12-inch Dutch oven over 9 hot coals. Cover with Dutch oven lid and place 15 hot coals on the top. Preheat 10 minutes. Pour the berry mixture into the Dutch oven. Sprinkle Crisp Topping evenly onto berries. Bake, covered, for 30–35 minutes. At home in oven, follow same directions, but cook in a baking dish at 350° for 30–35 minutes, or until golden brown. Serve warm or cold.

Nutritional Facts:

Serves: 7
Total Calories: 596
Calories from Fat: 224

This Mixed Berry Crisp recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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