Fruit Crisp-Cooking Light

This is made in 2 ramekins. The original recipe from the 4/96 issue calls for reduced calorie margarine but I use regular butter instead. You can substitute any fruit.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄2 cup strawberry, sliced
• 1⁄2 cup blueberries, if frozen-thaw
• 11  ounces mandarin oranges, drained
• 2  teaspoons lemon juice
• 3  tablespoons all-purpose flour
• 2  tablespoons brown sugar
• 2  tablespoons quick-cooking oats
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 2  tablespoons butter, chilled

Directions

1. Preheat toaster oven to 350 degrees.
2. Combine the fruits and lemon juice in a small bowl and toss gently. Divide fruit mixture into 2 10 oz custard cups.
3. Combine the dry ingredients in a small bowl. Cut in butter with a pastry blended and sprinkle mixture evenly over the fruit.
4. Cover and bake for 20 minute
5. Uncover and bake another 5 minutes until crisp.