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Chef with red wine glass


This juicy and highly flavored crisp becomes thicker upon cooling. Delicious served with vanilla ice cream or frozen yogurt.

Serves 6-8

1 cup rolled oats
1 cup brown sugar
3/4 cup flour, divided
1/2 cup butter or margarine
4 cups blackberries - fresh, whole frozen or canned
2 cups sliced peaches

Preheat oven to 350°.

Combine oats, brown sugar and 1/2 cup flour.

Cut in butter with pastry blender or two knives until well blended and moist enough to form a ball.

Place well drained berries in bottom of 8” X 8” baking dish and toss with remaining 1/4 cup flour.

Add peaches to baking dish.

Sprinkle crumb mixture evenly over fruit and bake in 350° oven for 35-40 minutes or until golden brown.

NUTRITIONAL ANALYSIS - Each Serving Provides 307 Calories; 4g Protein; 13g Fat; 47g Carbohydrate; 18mg Vitamin C; 51mg Calcium; 125mg Sodium; 31mg Cholesterol

Oregon Raspberry & Blackberry Commission
desserts, crisp




   CRISPS >>>    ·    Apple Cranberry Crisp    ·    Apple Cranberry Crisp II    ·    Apple Crisp    ·    Apple Crisp 2    ·    Apple Crunch    ·    Apple, Plum & Blackberry Crisp    ·    Apricot Crisp    ·    Banana Crisp    ·    Blackberry Peach Crisp    ·    Blueberry Apple Crisp    ·    Blueberry Crisp    ·    Blueberry Rice Crisp    ·    Cherry Crisp    ·    Cherry Crisp 2    ·    Cranberry Apple Crisp    ·    Fruit Crisp    ·    Mango Pear Crisp    ·    Mango Peanut Crisp    ·    Mixed Fruit Crisp    ·    Peach Apple Crisp    ·    Peach and Rhubarb Crisp    ·    Peachy Crisp    ·    Pear & Cranberry Crisp    ·    Rhubarb, Fresh Rhubarb Crisp    ·    Rhubarb Sorrel Crisp    ·    Rhubarb Strawberry Crisp, Easy    ·    Strawberry Rhubarb Crisp    ·    Tropical Fruit Crisp    ·    Winter Crisp   

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