Super Berry Crisp


Recipe courtesy of 101 Farmhouse Favorites

by Gooseberry Patch 

If you are looking for a quick and easy dessert that not only tastes great, but is also pretty…this is it! I usually think of a fruit crisp as a Fall dessert, because I almost always make them with apples.  However, this recipe is a nice twist on that classic.  The fresh blueberries in this recipe balance out the cherry pie filling and keep this crisp from being overly sweet.  There is a nice tart after-bite, perhaps it would be a little less tart with riper berries, but I really liked that about it.  Enjoy!



21 ounce can cherry pie filling
2 cups fresh blueberries
1/4 cup butter
1/3 cup long-cooking oats, uncooked
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon granulated sugar
1/4 teaspoon cinnamon
Optional Garnish : Whipped cream (Cool whip or ice cream would be good, too)




1. Pour cherry pie filling into an ungreased 9-inch pie pan; fold in blueberries.



2. Melt butter in a small saucepan over medium-low heat.  Add remaining ingredients, except garnish, to melted butter, stirring to coat well.



3. Spread oat mixture over fruit in pie pan.



4. Bake at 350°F. for 35 minutes, or until topping is crisp and golden.  Optional: Garnish individual servings with whipped cream.




Published by

Elizabeth Levesque

Hello and welcome to my digital cookbook and craft log. I like being creative in the kitchen as well as the craft room. Things may not always come out as planned, but that doesn't stop me from trying.

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