Gold Medal - Whole Wheat Baking - (Page 23) PreP Time: 10 Min STarT To FiniSh: 40 Min 6 servings 23 Fresh Berry Crisp • 3 cups fresh strawberries, sliced 3 tablespoons cornstarch 2 tablespoons granulated sugar 1 pint (2 cups) fresh blueberries 1 pint (2 cups) fresh raspberries 2 1 • • • Heat oven to 350ºF. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate. In small bowl, mix all remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture. Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream. • 2 3 • ⁄3 cup packed brown sugar • ⁄2 cup Gold Medal® whole wheat flour 1 1 • ⁄2 cup old-fashioned or quick-cooking oats ⁄2 teaspoon ground cinnamon ⁄4 teaspoon salt ⁄3 cup butter or margarine, softened HiGH Altitude (3500-6500 ft): In step 1, boil and stir 2 to 3 minutes. Bake about 35 minutes. 1 SeRvinG: Calories 370 (Calories from Fat 100); Total Fat 12g (Saturated Fat 7g); Cholesterol 25mg; Sodium 180mg; Potassium 380mg; Total Carbohydrate 62g (Dietary Fiber 7g); Protein 4g • 1 • • 1 1 • Ice cream or whipped cream, if desired KITCHEN TIP For Strawberry-Blueberry Crisp, omit the raspberries and use 2 pints (4 cups) blueberries.
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