Mixed Berry Lemon Fruit Crisp

Preheat oven to 375°F (190°C). Spray a baking dish with vegetable cooking spray and set aside.

Combine uncooked brown rice, water, grated lemon peel, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low and simmer covered until rice is tender and water is absorbed.

While rice cooks, combine thawed and drained frozen berries, ¼ cup brown sugar, and lemon juice in a bowl. Toss gently until berries are evenly coated.

Pour the cooked brown rice into the prepared baking dish, spreading it into an even layer on the bottom.

Distribute the berry mixture evenly over the rice layer.

Combine coarsely crushed crispy brown rice flakes, remaining 2 tablespoons brown sugar, and margarine in a small bowl. Mix until the mixture resembles coarse crumbs.

Sprinkle the brown rice flake topping evenly over the berry mixture.

Bake in the preheated oven for 15 minutes until the topping is lightly golden and the fruit is bubbling at the edges.

Remove from oven and let cool for 5 minutes before serving. Serve warm.