May 23, 2018
Cherry-Raspberry Crisp

Cherry-Raspberry Crisp

by Berkeley Wellness  

Dark red fruit such as raspberries and cherries have good amounts of the antioxidant phytochemicals called anthocyanins. You can use either sweet or sour cherries in this crisp.

Makes 6 servings


¼ cup granulated sugar

2 tablespoons plus ¼ cup flour

1 teaspoon cinnamon

½ teaspoon pepper

½ teaspoon salt

⅛ teaspoon allspice

2 bags (12 ounces each) frozen pitted cherries

1 cup fresh or frozen unsweetened raspberries, thawed

½ cup old-fashioned rolled oats

¼ cup packed light brown sugar

2 tablespoons extra-light vegetable oil, such as olive or canola oil


1. Preheat the oven to 400°F. In a large bowl, stir together the granulated sugar, two tablespoons of the flour, the cinnamon, pepper, ¼ teaspoon of the salt and the allspice. Add the cherries and raspberries, tossing to coat. Transfer to a nine-inch pie plate. Set aside.

2. In a medium bowl, stir together the remaining ¼ cup flour, remaining ¼ teaspoon salt, the oats and brown sugar. With a pastry blender or two knives, cut in the oil until the mixture resembles coarse crumbs. Sprinkle the mixture over the fruit.

3. Bake for 25 minutes, or until the fruit is bubbling and piping hot and the topping is golden brown and crisp.

Nutrition per serving: 259 calories, 5g total fat (0.7g saturated), 0mg cholesterol, 2g dietary fiber, 53g carbohydrate, 4g protein, 198mg sodium.

Good source of: anthocyanins, quercetin.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.