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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This sweet-tart treat has an extra-crispy topping, thanks to the addition of cornflakes. Orange juice and orange peel accent the blueberry-raspberry flavor. âBernadette Beaton, Goose River, Prince Edward Island Ingredients:
1 cup sugar |
1/4 cup cornstarch |
2 tablespoons orange juice |
1 teaspoon grated orange peel |
2 cups fresh or frozen raspberries |
2 cups fresh or frozen blueberries |
1 cup old-fashioned oats |
1/2 cup cornflakes |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 cup butter, melted |
Directions:
1. In a large saucepan, combine the sugar, cornstarch, orange juice, orange peel and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish.
2. In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving. Yield: 6 servings.
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