Red, White and Blueberry Crisp
- Total Time
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.
fresh blueberries2 cup(s)
sugar2 Tbsp, divided
strawberries2 cup(s), hulled and quartered
uncooked old fashioned oats½ cup(s)
unpacked brown sugar2 Tbsp
light butter2 Tbsp, melted
lite whipped topping½ cup(s)
- Preheat oven to 375°F.
- In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
- In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; 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. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.