Graham Cracker Berry Crisp
Cobblers, crisps and crumbles are great ways to use frozen berries. Unfortunately, the toppings often come with a generous helping of fat and extra calories. To keep this crisp light, make a quick and easy topping of graham cracker crumbs. The topping stays crisp and contains just enough butter to hold it together. Serve the crisp on its own, over angel food cake or with a scoop of vanilla frozen yogurt. Makes 4 to 5 servings. By Stephanie Witt Sedgwick, The Washington Post.
Ingredients
For the filling
8 ounces frozen blueberries, defrosted
8 ounces frozen strawberries, defrosted
1/3 cup sugar
1 1/2 tablespoons cornstarch
Freshly grated zest and juice of 1 lemon (1 or 2 teaspoons zest and 2 or 3 tablespoons juice)
For the topping
2 1/2 ounces graham crackers (4 1/2 sheets), crushed into coarse crumbs ( 3/4 cup)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons unsalted butter, melted
Directions
Preheat the oven to 350 degrees. Have an 8-inch square shallow baking dish at hand (or one with a similar volume).
For the filling: Combine the blueberries, strawberries, sugar, cornstarch and lemon juice and zest in a medium bowl. Toss to coat evenly and dissolve the cornstarch. Let rest for 15 minutes.
Transfer the mixture to the baking dish; bake for 20 minutes.
Meanwhile, make the topping: Combine the graham cracker crumbs, sugar, cinnamon, ginger and melted butter in a small bowl. Mix with your fingers or a fork until all of the crumbs are moistened.
After the filling has baked, remove the pan from the oven and evenly distribute the crumb topping over the fruit. Return it to the oven and bake for 15 to 20 minutes, until the fruit mixture is bubbling at the sides. Let cool for 15 minutes before serving.
Per serving (based on 5): 220 calories, 2 g protein, 41 g carbohydrates, 7 g fat, 3 g saturated fat, 10 mg cholesterol, 95 mg sodium, 4 g dietary fiber, 25 g sugar
