Fruit Crisp

• 1/2 cup sliced strawberries
• 1/2 cup frozen blueberries, thawed
• 2 teaspoons lemon juice
• 1 (11-ounce) can mandarin oranges in light syrup, drained
• 3 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons quick-cooking oats
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons chilled reduced-calorie stick margarine, cut into small pieces

1. Preheat toaster oven to 350u0b0.
2. Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.
3. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit. Cover and bake at 350u0b0 for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.
4. Note: To bake in a conventional oven, place custard cups on a baking sheet. Bake at 350u0b0 for 30 minutes or until crisp (do not cover).

strawberries, frozen blueberries, lemon juice, mandarin oranges, allpurpose, brown sugar, oats, ground cinnamon, ground nutmeg, chilled reducedcalorie stick margarine

Taken from www.myrecipes.com/recipe/fruit-crisp (may not work)