Monday, July 4, 2011

Brooke Cooks - Red, White, and Blue Crisp

I made this delicious crisp on Father's Day and couldn't wait to make it again for the 4th of July.  I guesstimated on all of the measurements (I was just making the recipe up as a I went), so feel free to cut back on sugar or nuts to taste.




Filling:
1 cup raspberries
3 cups blueberries
2 cans lite Comstock's cherry pie filling

Topping:
1 stick butter, softened
1 1/2 cups brown sugar
1/2 cup flour
1 cup walnuts, chopped
cinnamon to taste

Mix berries and canned pie filling together in a large baking dish.  In a large bowl, combine softened butter, brown sugar, flour, chopped walnuts, and cinnamon (I used about 2 teaspoons).  Stir until crumbly.  Scoop topping over fruit.  Cover with foil and bake at 350 degrees for 35 minutes.  Uncover and bake for an additional 10 minutes.  Let cool.  Serve with vanilla ice cream for the perfect red, white, and blue dessert!

Before baking

After baking


Happy 4th of July!

7 comments:

Y said...

It looks so yummy :)

imfeelingnail-venturous said...

yummy!

Jello Kitty said...

Ooohh this looks so yummy!

MarShee said...

Oh so yummy!!!

Follower 2018 here! ♥

→ MARSHEE

Brooke said...

Thank you all so much!!! Just looking at these pictures makes me hungry! lol

Colourful World said...

Yummy, will try it ^_^

Brooke said...

Thanks Colourful World!

 
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