Razzleberry Crisp

Serves 8.

Frozen blueberries and cherries do not need to be thawed before using. If raspberries are frozen, thaw and drain before using.

1 cup fresh or frozen raspberries, unsweetened
1 1/2 cups fresh or frozen blueberries, unsweetened
1 1/2 cups fresh or frozen dark sweet pitted cherries, unsweetened
1/4 cup granulated sugar
2 tablespoons cornstarch

Topping:
1 cup rolled oats (3 ounces)
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
3 tablespoons firmly packed brown sugar
2 tablespoons plus 2 teaspoons butter or margarine
2 tablespoons orange juice

Heat oven to 350 degrees F. Lightly oil a 9-inch pie pan or spray with a nonstick cooking spray.

Place berries in a large bowl. Sprinkle with sugar and cornstarch. Toss to coat berries. Place in prepared pan.

In a medium bowl, combine oats, flour, cinnamon, and brown sugar, mixing well. Add butter and orange juice. Mix until all ingredients are moistened. Distribute evenly over berries. Bake, uncovered, 35 to 40 minutes, until topping is crisp and berry mixture is thick. (Frozen berries may take a little longer to cook than thawed ones.) Serve warm or cold.

Per serving: 162 calories, 3 g protein, 3 g fat, 33 g carbohydrate, 49 mg sodium, 0 mg cholesterol