Mixed Berry Crisp



  • 2 16-oz. packages frozen mixed berries
  • 1 Tbsp. fresh lemon juice
  • 1/2 c. cane juice crystals
  • 1/4 c. cornstarch
  • 1/2 c. orange juice


  • 1 1/2 c. old fashioned rolled oats
  • 3/4 c. unbleached white flour with germ
  • 1/2 c. soy margarine, melted


  1. Spray an 8-inch cassorole dish with oil spray. Pour in the frozen fruit. Sprinkle with half of the cane juice crystals.
  2. Mix some of the orange juice with the cornstarch, then mix in the remaining orange juice and lemon juice. Pour over fruit.
  3. In a medium mixing bowl, combine rolled oats, remaining cane juice crystals, and flour. Stir in margarine until crumbly.
  4. Sprinkle on top of fruit and bake at 350 degrees for about an hour, or until lightly golden.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.