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    You are in: Home / Recipes / Chef-Boy-I-Be-Illinois' Summer Cherry Berry Crisp Recipe
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    Chef-Boy-I-Be-Illinois' Summer Cherry Berry Crisp

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Chef-Boy-I-Be Illinois's Note:

    This week we received some tart gooseberries and sour pie cherries with our weekly CSA allotment. There weren't enough of either to do much with so I decided to combine them and make them into a nice crisp. This crisp has both a bottom and top crisp, which helps with the tartness of these berries. You'll need 4 cups of fruit, so feel free to combine whatever you happen to have on hand.

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    Units: US | Metric

    For the crisp

    For the fruit


    1. 1
      Preheat oven to 425°F.
    2. 2
      Combine flour, oatmeal and cinnamon. Add to butter and combine well. Set aside.
    3. 3
      Combine fruit, sugar, water, cinnamon and nutmeg. Boil over medium heat until juice becomes clear.
    4. 4
      Place one half of crisp mixture in bottom of 8" square baking dish and pat out with hands.
    5. 5
      Pour fruit mixture over.
    6. 6
      Scatter remaining crisp over the top.
    7. 7
      Bake for 45 minutes or until topping is lightly brown.

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    Nutritional Facts for Chef-Boy-I-Be-Illinois' Summer Cherry Berry Crisp

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 286.4
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 7.4 g
    Cholesterol 30.5 mg
    Sodium 86.4 mg
    Total Carbohydrate 41.5 g
    Dietary Fiber 1.7 g
    Sugars 21.5 g
    Protein 3.3 g

    The following items or measurements are not included:


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