Breakfast Fruit Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caprial1 | 12 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Granola |
| 1/2 | c | Toasted hazelnuts or pecans |
| 1/4 | c | Coconut |
| 1/2 | t | Vanilla extract |
| 1/2 | c | Brown sugar |
| 1 | c | Unsalted butter |
| 2 | pt | Raspberries or blackberries |
| 2 | pt | Strawberries, hulled and |
| quartered | ||
| 1 | c | Sugar |
| 1 | pn | Cinnamon |
| 1/2 | t | Allspice, nutmeg |
| 1/2 | t | Vanilla |
| 2 | c | Vanilla yogurt |
| Fresh mint | ||
| 1 | Other Carbohydrates |
INSTRUCTIONS
For the topping, place flour, granola, nuts, coconut, vanilla, and brown sugar and mix well. Add the butter and with your finger tips mix until the mixture resembles a course dough. Set the dough a side. For the filling, place berries, sugar, cinnamon, allspice, nutmeg and vanilla in a large bowl and toss to mix. Place in a 9 x 11 baking dish. Crumble dough on top of the berry mixture. Place in a350 degree oven an bake about 30 to 40 minutes or until cust is golden brown. Remove from the oven and allow to cool. To serve, place on plates and top with yogurt and mint and serve warm. Converted by MC_Buster. Per serving: 357 Calories (kcal); 20g Total Fat; (49% calories from fat); 4g Protein; 42g Carbohydrate; 47mg Cholesterol; 26mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 144
Total Fat: 16.5g
Cholesterol: 42.7mg
Sodium: 37.1mg
Potassium: 126.2mg
Carbohydrates: 40.3g
Fiber: <1g
Sugar: 31.9g
Protein: 3.3g