Chocolate Fudge-Raspberry Crisp

  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 9
Chocolate Fudge-Raspberry Crisp

Ingredients

1
can (21 oz) raspberry pie filling
2
cups fresh or frozen (thawed) raspberries
1/2
cup packed brown sugar
1/2
cup whole wheat flour
1/2
cup old-fashioned oats
1/4
cup unsweetened baking cocoa
1/3
cup butter or margarine, cut into pieces
1/4
cup miniature semisweet chocolate chips
Vanilla reduced-fat ice cream, if desired

Steps

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  • 1
    Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
  • 2
    In medium bowl, mix brown sugar, flour, oats and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.
  • 3
    Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.

Notes









Tips

Expert Tips

  • Chocolate and fruit lovers will delight in this delicious dessert that combines two whole grains: old-fashioned oats and whole wheat flour. Be prepared to share the recipe.
  • Whole Grain Serving: 1/2

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
55mg
2%
Potassium
230mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Sugars
29g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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