Title: Apple Berry Breakfast Crisp
Categories: Baked
Yield: 1 Servings

TOPPING

236 2/3 ml Oatmeal; uncooked 118 1/3 ml Firm packed brown sugar 78 7/8 ml Margarine or butter; melted 29 2/3 ml Flour

----------------------------------FILLING---------------------------------- 946 1/3 ml Peeled, thin sliced apples 473 1/8 ml Blueberries or strawberries -fresh or frozen 59 1/8 ml Orange juice concentrated -thawed 29 2/3 ml Flour 4 7/8 ml Ground cinnamon

-------------------------------AMERICAN MEAS-------------------------------

----------------------------------TOPPING---------------------------------- 1 c Oatmeal; uncooked 1/2 c Firm packed brown sugar 1/3 c Margarine or butter; melted 2 tb Flour

----------------------------------FILLING---------------------------------- 4 c Peeled, thin sliced apples 2 c Blueberries or strawberries -fresh or frozen 1/4 c Orange juice concentrated -thawed 2 tb Flour 1 ts Ground cinnamon

Heat oven to 350 degrees F.

TOPPING: In a medium bowl, combine oatmeal, brown sugar, margarine and flour. Set aside.

FILLING: In a large bowl, combine apples, berries, brown sugar, orange juice concentrate, flour and cinnamon, stir until fruit is evenly coated.

Spoon filling into 8-inch square glass baking dish. Sprinkle topping evenly over fruit. Bake for 30 to 35 minutes or until apples are tender. Serve warm with yogurt, if desired.

Makes 9 servings

PER SERVING: Calories: 230 Protein: 2 grams Fat: 8 grams Cholesterol: 0 Carbohydrate: 42 grams Sodium: 90 mg

Source: Oregonian FoodDay; typos by Dorothy Flatman 1996

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