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.
Ingredients:
- 1/4 cup granulated sugar
- 2 tablespoons plus 1/4 cup wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/8 teaspoon allspice
- 2 bags (12 ounces each) frozen pitted cherries
- 1 cup fresh or frozen unsweetened raspberries, thawed
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
Preparation:
- 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.
- 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.
- Bake for 25 minutes, or until the fruit is bubbling and piping hot and the topping is golden brown and crisp.
Yield:
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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