Recipe
Dessert
Michigan Fruit Crisp
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. fresh cherries, pitted and halved | ||
| 2 c. fresh blueberries | ||
| 4 tbsp. flour, divided | ||
| ½ c. sugar | ||
| ½ tsp. cinnamon | ||
| ⅓ c. dry TSP (textured soy protein) | ||
| ½ c. oats | ||
| ¼ c. brown sugar | ||
| ¼ tsp. cinnamon | ||
| 2 tbsp. liquid margarine or 2 tbsp tub margarine, melted |
Directions
- Preheat oven to 350 degrees.
- To make filling, put cherries and blueberries in medium mixing bowl. Combine 2 tablespoons flour, sugar and 1/2 teaspoon cinnamon and pour over fruit. Stir together well. Place in 8-inch- or 9-inch-square baking dish.
- Combine dry TSP, oats, brown sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon for topping. Add margarine and stir to combine well. Using fingers, sprinkle topping over the fruit.
- Bake for 45 minutes, until filling bubbles around the edges.
Nutrition facts
Servings
255 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 44mg
- Total Carbohydrates: 51g
- Protein: 6g
Recipe Source:
Iowa Soybean Promotion Board.