Michigan Fruit Crisp
Filling:
2 cups fresh cherries, pitted and halved
2 cups fresh blueberries
2 Tbs flour
1/2 cup sugar
1/2 tsp cinnamon
Topping:
1/3 cup dry TSP
1/2 cup oats
1/4 cup brown sugar
2 Tbs flour
1/4 tsp cinnamon
2 Tbs liquid margarine or tub margarine, melted
Preheat the oven to 350°.
Make filling: Put the cherries and blueberries in a medium mixing bowl. Combine the flour, sugar and cinnamon and pour over the fruit. Stir together well. Pour into an 8" or 9" square baking dish.
Make topping: Combine all topping ingredients except the margarine in a small mixing bowl. Add the margarine and stir to combine well. Using your fingers, sprinkle the topping over the fruit.
Bake: Bake for 45 minutes, until filling bubbles around the edges.
Note: You can substitute 4 cups of other fruits for the blueberries and cherries.
Yield: 6 servings Serving size: 1/2 cup
Per serving: 255 calories, 5 g total fat (0.8 g sat fat), 6 g pro, 51 g carb, 3.5 g fiber, 44 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1-1/2 fruit, 1 fat