Red, White and Blueberry Crisp
2 cup(s), raw, hulled and quartered
uncooked old fashioned oats
unpacked brown sugar
2 Tbsp, melted
fat free whipped topping
- Toss blueberries with 1 tablespoon of granulated sugar; set aside. Toss strawberries with remaining tablespoon of granulated sugar; set aside.
- Preheat oven to 375°F. Stir together oats, brown sugar and margarine; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes.
- Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. (The topping will stay nice and crisp if you sprinkle it on just before serving.) Yields about 1/2 cup per serving.