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Incredibly simple to prepare, these little crisps make the most out of very few ingredients.
- For the Filling:
- 1/2 cup raspberry jam, with seeds (not sugarless fruit spread)
- 2 tablespoons all-purpose flour
- 6 ounces fresh raspberries
- 6 ounces fresh blackberries
- For the Topping:
- 1/4 cup plus 2 tablespoons all purpose-flour
- 1/4 cup firmly packed golden brown sugar
- 2 tablespoons chilled unsalted butter
- Vanilla ice cream or whipped cream
FOR THE FILLING:
Preheat oven to 375 degrees F.
Stir raspberry jam and 2 tablespoons flour to blend in medium bowl. Carefully fold in berries. Divide berries among four 6-ounce fluted ramekins or souffle dishes. Place filled dishes on baking sheet.
FOR THE TOPPING:
Stir flour and brown sugar together in small bowl. Add butter and blend into flour mixture using fingertips until mixture resembles meal. Sprinkle topping over berries, dividing evenly.
Bake until topping is golden brown and berries bubble thickly at edges, about 30 to 35 minutes. Cool slightly. Serve with vanilla ice cream or whipped cream.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
292 calories; 6g total fat; 16mg cholesterol; 9mg sodium; 59g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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