Diabetic Triple Berry Crisp Recipes

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TRIPLE BERRY CRISP



Triple Berry Crisp image

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 10

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

SLOW COOKER TRIPLE BERRY CRISP



Slow Cooker Triple Berry Crisp image

Triple berry crisp, made easy in the slow cooker! Recipe works with fresh or frozen berries, is healthy compared to most, and can be made gluten free.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 2h10m

Number Of Ingredients 12

1 1/4 cups old-fashioned rolled oats
3/4 cup white whole wheat flour
1/2 cup sliced almonds (or swap chopped walnuts, pecans, or simply omit)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
1/3 cup pure maple syrup (or honey, I use maple syrup)
5 cups mixed berries (fresh or frozen (I used a blend of blueberries, raspberries, and blackberries))
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
1/2 to 1 tablespoon cornstarch
Optional for serving: vanilla ice cream ( or frozen yogurt, whipped cream, or Greek yogurt)

Steps:

  • Coat a 5- to 6-quart slow cooker with nonstick spray or line with a nonstick liner. In a large bowl, combine the oats, whole wheat flour, almonds (if using), cinnamon, and salt. Pour the melted butter and maple syrup over the top, then stir to evenly moisten.
  • If using frozen berries, rinse them so that any large ice crystals are removed (the berries do not need to be completely thawed). Place in a large bowl, then stir together with the lemon juice, vanilla, and 1/2 tablespoon cornstarch (if using fresh berries) or 1 tablespoon cornstarch (if using frozen). Transfer to the prepared slow cooker, then sprinkle the oat mixture evenly over the top. Lightly coat the top of the crisp with nonstick spray.
  • Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhangs the sides and will stay in place once the slow cooker is covered**. (This absorbs moisture and helps the top to crisp). Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt, or whipped cream as desired.

Nutrition Facts : ServingSize 1 (of 12), Calories 186 kcal, Carbohydrate 26 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 54 mg, Fiber 4 g, Sugar 11 g

TRIPLE BERRY CRISP



Triple Berry Crisp image

The easiest Triple Berry Crisp made with frozen berries for a juicy berry filling nestled under a crispy oat topping.

Provided by Lauren Allen

Categories     Dessert

Time 1h

Number Of Ingredients 13

1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon ground cinnamon
dash of salt
2/3 cup unsalted butter (, melted)
4 1/2 cups frozen berries (**raspberries, blackberries and blueberries)
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.
  • Pour in the melted butter and stir to incorporate. Set aside.
  • In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
  • Pour mixture into an 8x8'' or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say "glob" because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
  • Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
  • Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
  • Cover leftovers and store in the refrigerator for up to 5 days.
  • You might also love easy homemade apple crisp!

Nutrition Facts : Calories 372 kcal, Carbohydrate 58 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 73 mg, Fiber 4 g, Sugar 36 g, ServingSize 1 serving

BLUEBERRY CRISP (DIABETIC)



Blueberry Crisp (Diabetic) image

Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups unsweetened blueberries, fresh or 2 cups unsweetened blueberries, frozen, thawed and well-drained
1 tablespoon flour
1 tablespoon sugar
1/2 cup old fashioned oats, slow-cooking
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon brown sugar
2 tablespoons butter, melted

Steps:

  • Filling:.
  • Toss together flour and sugar.
  • Mix together with blueberries and place in a 9x9 inch glass baking dish.
  • Topping:.
  • Mix all topping ingredients together.
  • Sprinkle on top of blueberry filling.
  • Bake at 350 degrees for 45 minutes.
  • Makes 6 servings.
  • Per Serving:.
  • 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.

Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4

TRIPLE-BERRY CRISP



Triple-Berry Crisp image

Warm mixed berries topped with crispy oats makes a delicious fruit dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 6

Number Of Ingredients 13

1/2 cup granulated sugar
1/4 cup cornstarch
1 pint (2 cups) fresh blueberries*
1 pint (2 cups) fresh raspberries*
1 cup fresh blackberries*
1 tablespoon lemon juice
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine
Whipping (heavy) cream, if desired

Steps:

  • Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
  • Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
  • Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Nutrition Facts : Calories 650, Carbohydrate 104 g, Cholesterol 60 mg, Fat 2, Fiber 7 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 270 mg

TRIPLE BERRY CRISP



Triple Berry Crisp image

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Allrecipes Member

Categories     Raspberry Desserts

Time 1h

Yield 18

Number Of Ingredients 10

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

DIABETIC "IMPOSSIBLE" BERRY PIE



Diabetic

A healthier version of the Bisquick dessert. This one doesn't use the baking mix. You can use any combination of berries you like, including frozen. Just make sure they are unsweetened. Agave nectar generally has a reduced impact on blood sugar. Look for it in the aisle where you find honey and syrups. Prep time includes chilling time.

Provided by Outta Here

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

1 cup fresh strawberries, washed, drained and sliced
1/2 cup fresh raspberry, washed and drained
1/2 cup fresh blueberries, washed and drained
13 fluid ounces evaporated milk
1/4 cup agave nectar, all natural
1/4 cup whole wheat flour
1/4 cup all-purpose white flour
1 teaspoon vanilla extract
4 eggs
1/4 cup canola oil
1/4 teaspoon almond extract
1/3 cup unsweetened flaked coconut (optional)
1 tablespoon powdered sugar, sifted (optional)

Steps:

  • Preheat oven to 350°F.
  • Coat 9-1/2" pie plate with cooking spray.
  • Arrange berries in pie plate; set aside.
  • Shake evaporated milk and pour into food processor or blender. Add agave nectar, flours, vanilla, eggs, oil, and almond extract. Process until smooth, scraping sides.
  • If using, add coconut and pulse 2 times.
  • Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean.
  • Cool on rack about 30 minutes and refrigerate about 1 hour before serving.
  • Dust with powdered sugar, if desired.
  • Cover and refrigerate leftovers.

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