Recipe Archive

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Cherry-Raspberry Crisp

Cherry-Raspberry Crisp

Dark red fruit like raspberries and cherries have good amounts of the antioxidant phytochemicals called anthocyanins. You can use either sweet or sour cherries in this crisp.

1/4 cup granulated sugar
2 tablespoons plus 1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon allspice
2 bags (12 ounces each) frozen pitted cherries
1 cup fresh or frozen unsweetened raspberries, thawed
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
2 tablespoons extra-light olive oil

1 Preheat the oven to 400°F. In a large bowl, stir together the granulated sugar, 2 tablespoons of the flour, the cinnamon, pepper, 1/4 teaspoon of the salt, and the allspice. Add the cherries and raspberries, tossing to coat. Transfer to a 9-inch pie plate. Set aside.

2 In a medium bowl, stir together the remaining 1/4 cup flour, remaining 1/4 teaspoon salt, the oats, and brown sugar. With a pastry blender or two knives, cut in the oil until the mixture resembles coarse crumbs. Sprinkle the mixture over the fruit.

3 Bake for 25 minutes, or until the fruit is bubbling and piping hot and the topping is golden brown and crisp.

Makes 6 servings

Nutrition Information (per serving)
calories 259  •  total fat 5g (saturated 0.7g)  •  cholesterol 0mg  •  dietary fiber 2g  •  carbohydrate 53g  •  protein 4g  •  sodium 200mg  •  good source of: anthocyanins, quercetin