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.

Table of Contents for the Digital Edition of Gold Medal - Whole Wheat Baking

Whole Wheat Buttermilk Pancakes
Glorious Morning Muffins
Easy Cranberry Orange Scones
One-Rise Caramel Rolls
Whole Wheat Banana Bread
Cheese 'n Onion Drop Biscuits
Hearty Meat Lover's Pizza
Country Apple Streusel Cake
Snickerdoodle Cookies
Best Whole Wheat Oatmeal Raisin Cookies
Peanut Butter Crunch Bars
Fresh Berry Crisp

Gold Medal - Whole Wheat Baking