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| This juicy and highly flavored crisp becomes thicker upon cooling. Delicious served with vanilla ice cream or frozen yogurt. |
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| 1 cup |
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rolled oats |
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| 1 cup |
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brown sugar |
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| 3/4 cup |
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flour, divided |
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| 1/2 cup |
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butter or margarine |
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| 6 cups |
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Marionberries - fresh, whole frozen or canned |
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| 1 |
Preheat oven to 350?. |
| 2 |
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. |
| 3 |
Place well drained berries in bottom of 8" X 8" baking dish and toss with remaining 1/4 cup flour. Sprinkle crumb mixture evenly over fruit and bake in 350? oven for 35-40 minutes or until golden brown. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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512.73 |
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| Calories From Fat (30%) |
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155.98 |
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% Daily Value |
| Total Fat 17.75g |
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27% |
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| Saturated Fat 10.07g |
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50% |
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| Cholesterol 40.67mg |
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14% |
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| Sodium 18.68mg |
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1% |
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| Potassium 472.82mg |
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14% |
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| Carbohydrates 83.99g |
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28% |
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| Dietary Fiber 10.97g |
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44% |
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| Sugar 46.65g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 73.02g |
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| Protein 8.40g |
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17% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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Source: Oregon Raspberry and Blackberry Commission
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