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Healthy Recipe of the Month

Cherry-Raspberry Crisp

Dark red fruit like raspberries and cherries have good amounts of the antioxidant phytochemicals called anthocyanins. You can use either sweet or sour cherries in this crisp.



  1. Preheat the oven to 400°F. In a large bowl, stir together the granulated sugar, 2 tablespoons of the flour, the cinnamon, pepper, 1/4 teaspoon of the salt, and the allspice. Add the cherries and raspberries, tossing to coat. Transfer to a 9-inch pie plate. Set aside.
  2. In a medium bowl, stir together the remaining 1/4 cup flour, remaining 1/4 teaspoon salt, the oats, and brown sugar. With a pastry blender or two knives, cut in the oil until the mixture resembles coarse crumbs. Sprinkle the mixture over the fruit.
  3. Bake for 25 minutes, or until the fruit is bubbling and piping hot and the topping is golden brown and crisp.


Makes 6 servings (serving size: 3/4 cup)
calories 259 • total fat 5g (saturated 0.7g) • cholesterol 0mg • dietary fiber 2g • carbohydrate 53g • protein 4g • sodium 200mg • good source of: anthocyanins, quercetin

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