Fresh Berry Crisp is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great. 

Ingredients

• 3 cups fresh strawberries, sliced

• 3 tablespoons cornstarch

• 2 tablespoons granulated sugar

• 1 pint (2 cups) fresh blueberries

• 1 pint (2 cups) fresh raspberries

• 2⁄3 cup packed brown sugar

• 1⁄2 cup Gold Medal® whole wheat flour

• 1⁄2 cup old-fashioned or quick-cooking oats

• 1⁄2 teaspoon ground cinnamon

• 1⁄4 teaspoon salt

• 1⁄3 cup butter or margarine, softened

• Ice cream or whipped cream, if desired

Method 

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. 

2 Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. 

3 Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.

4 In small bowl, mix all remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.

5 Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.

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