Sunday, January 23, 2011

Berry Crisp


1/2 c. oats
1/2 c. flour
2/3 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/3 c. butter, softened

1 can blackberry pie filling
1 can raspberry pie filling
(sometimes I add mixed left over berries from my freezer)

Preheat oven 375 F. Grease 8x8 or 9x9 baking dish. Pour, blackberry pie filling and raspberry pie filling together in baking dish. In separate bowl combine all topping ingredients and mix together well. Spoon topping over pie filling. Bake for 30 minutes. Add a scoop of vanilla ice cream and serve.
Serves 6-8

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