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March 2006 Issue
Taste of Spring Crisp
by Ronda L. Halpin
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Right about this time of the year, I'm yearning for fresh fruit ... and berries in particular. If I'm lucky (as I am this year), I can enjoy strawberries galore at the annual Strawberry Festival in central Florida. In other times, however, good fresh berries can be hard to come by in Wisconsin. So I turn to frozen berries and a crisp recipe that I'm quite fond of. You can make it using any number of berries, but I like to limit it to 2-3 nice varieties.

This recipe is particularly nice in that it isn't loaded with lots of sugar or syrupy concoctions ... it's really about the fruit and a crispy topping that will have you looking forward to picking your own fresh berries in the months to come!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Taste of Spring Crisp

  • 12 oz. each - frozen blueberries, strawberries & blackberries
  • 1 tablespoon white grape juice (or another fruit juice)
  • 1 c. oatmeal
  • 1 c. granola cereal
  • 1/2 c. shredded coconut
  • 1/2 c. dark brown sugar
  • 1/2 c. melted butter or margarine
In a medium saucepan, combine all of the frozen fruit and fruit juice and heat over medium-low heat until the fruit is softened and a soft mixture forms. Transfer to 3-4 baking dishes.

In a bowl, combine the remaining ingredients and toss to form a crumbly mixture. Sprinkle evenly over the fruit and bake the dishes for 20-25 minutes in a preheated 350 degree oven. Allow the crisps to cool for 10 minutes before serving with whipped cream or ice cream.

  • Yields: 3-4 servings
  • Preparation Time: 40 minutes

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