INGREDIENTS
FOR THE FILLING:
1 1/2 cups sliced strawberries
1 1/2 cups sliced strawberries
1 1/2 cups blueberries
1 1/2 cup raspberries
1/4 teaspoon cinnamon
1 teaspoon lemon zest
1/4 cup sugar
2 teaspoon cornstarch
FOR THE TOPPING
1 cup quick oats
3 tablespoons light brown sugar, not packed
3/4 teaspoon cinnamon
2 1/2 tablespoons melted unsalted butter
DIRECTIONS
1. Preheat oven to 375 degrees
2. In a large bowl, combine strawberries, blueberries, raspberries, cinnamon, lemon zest and sugar.
3. Sprinkle with cornstarch. Toss until fruit is fully coated.
4. Place fruit in an ungreased pie dish or 8x8 dish.
5. In a medium bowl, mix oats, brown sugar, cinnamon and melted butter until combined.
6. Sprinkle topping mixture over fruit mixture.
7. Bake about 40 minutes or until topping is golden brown and fruit is tender.
VARIATIONS & TIPS
• Use whatever berries you have on hand, or all one type of berry if you wish.
• Use smaller ramekins to bake in for a pre-portioned dessert.
• Top with fresh whipped topping
• Can use regular old fashioned oats if that is what you have in your pantry.
NUTRITION FACTS
186 Calories, Carbohydrates: 32.6g, Fiber: 5.1g, Sugar: 14.9g (9.6g added sugar), Protein: 4g, Fat: 5.3g, Saturated fat: 2.5g, Cholesterol: 9.5mg, Sodium: 2.8mg
YIELD: 8 servings
SOURCE: Adapted from skinnytaste.com
Presented at the Mount Carmel von Zychlin Healthy Living Center
Monthly Cooking Demo July 2023