Monday, May 20, 2013
Red, White and Blueberry Crisp
Declare your independence from fattening desserts with this cool, patriotic and just plain delicious treat. Serve it up on the 4th of July or anytime you want a fruity finish to your meal.
At a glance
2 cups blueberries
2 cups strawberries, hulled and quartered
1/2 cup uncooked old fashioned oats
4 tsp. sugar, divided
4 tsp. unpacked brown sugar
2 tbsp. light butter, melted
1/2 cup light whipped topping
Preheat oven to 375 degrees. In a small bowl, toss blueberries with 2 teaspoons of granulated sugar; set aside. In another small bowl, toss strawberries with remaining 2 teaspoons of granulated sugar; set aside. In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve.