Low Fat Ginger Berry Crisp



1 package frozen unsweetened blueberries
1 package frozen unsweetened raspberries
1/3 cup brown sugar, firmly packed
2 ½ tablespoons cornstarch or tapioca starch
8 to 10 large gingersnap cookies
½ cup rolled oats, large flake
1/3 cup brown sugar, firmly packed
½ teaspoon ground ginger
½ teaspoon cinnamon
1 tbsp soft margarine
1 egg white

1. Heat oven to 350 F. Place blueberries and raspberries in 9” square baking pan. Thaw raspberries to separate berries if they are stuck together. Gently mix blueberries and raspberries without crushing berries.
2. Combine 1/3 brown sugar with cornstarch or tapioca starch and gently mix into the berries being careful to not to crush the fruit.
3. Crush gingersnaps in a food processor. Add 1/3 cup brown sugar, spices, and margarine and blend. Add egg white and rolled oats and blend, reserving 2 tablespoons of the oats .Stir in the remaining 2 tablespoons of oats at the end to retain the shape of the flakes and to provide a color contrast in the mixture. Sprinkle the crumb mixture evenly over the berries. Bake for 35 to 40 minutes.

16 pieces

www.bcblueberry.com .