Blueberry-Raspberry Crisp

Feel free to swap in frozen berries for the fresh onesjust don't thaw them before you bake the crisp.

Blueberry-Raspberry Crisp
Servings: 8 Prep 15 mins Bake 350°F 55 mins


Berry Mixture:
  • 4 cups blueberries
  • 1/2 cup light-brown sugar
  • 1/4 cup all-purpose flour
  • Juice and zest from 1 large orange
  • 2 cups raspberries
  • 3/4 cup all-purpose flour
  • 2/3 cup light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
  • 1/2 cup rolled oats
  • 1/4 cup chopped pecans

Make It

1. Heat oven to 350 degrees F.

Berry Mixture:

2. In large bowl, mix together blueberries, 1/2 cup light-brown sugar, flour, orange juice and zest. Place into a 6- to 8-cup baking dish. Evenly scatter raspberries over the top.


3. In another large bowl, whisk together flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in oats and pecans.

4. Sprinkle topping evenly over berry filling. Bake at 350 degrees F for 55 minutes, until bubbly. Allow to cool 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 383, Fat, total (g): 15, chol. (mg): 30, sat. fat (g): 7, carb. (g): 62, fiber (g): 5, pro. (g): 4, sodium (mg): 16, Percent Daily Values are based on a 2,000 calorie diet.