TRIPLE BERRY CRISP
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
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
MIXED BERRY CRISP
A classic berry crisp on top with a thicker cake base.
Provided by Rebecca
Categories Desserts Crisps and Crumbles Recipes
Time 1h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
- Bake filling in the preheated oven until berries are hot, about 10 minutes.
- While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
- Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
- Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 48.1 g, Cholesterol 61 mg, Fat 24 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 14.7 g, Sodium 272 mg, Sugar 26.3 g
FRESH BERRY CRISP
Gold Medal® whole wheat flour provides a simple addition to this fresh berry crisp - a deliciously scrumptious dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.
- In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
- Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.
Nutrition Facts : Calories 370, Carbohydrate 62 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 7 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 39 g, TransFat 0 g
BERRY CRISP
This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!
Provided by Shelly
Categories Pie
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
- In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
- Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
- Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
- Bake for 45 minutes, until the top is golden and the berries are bubbly.
Nutrition Facts : Calories 396 calories, Sugar 25.2 g, Sodium 240.9 mg, Fat 19.7 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 52.5 g, Fiber 4.4 g, Protein 4.6 g, Cholesterol 48.8 mg
CHERRY BERRY CRISP
Use fresh or whole frozen fruits, no syrups please. Serve warm with vanilla frozen yogurt or ice cream.
Provided by KelBel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
- Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
- Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.3, Cholesterol 17.2, Sodium 53.9, Carbohydrate 46.9, Fiber 5.1, Sugar 26.2, Protein 3.9
BERRY CRISP
"I like to take this to potlucks and socials," notes Linda Naumann of Harrison, Arkansas. "If you're looking for something that isn't too sweet for brunch or dessert, this is it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. , In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. , In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Combine the berries in an 11x7-in. baking dish coated with cooking spray. Top with apple juice mixture; sprinkle with oat mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and top is golden brown. Serve warm.
Nutrition Facts : Calories 256 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 5g fiber), Protein 4g protein.
SUMMER'S BEST BERRY CRISP
A flavorsome summer fruit dessert recipe! Enjoy this raspberry and blueberry crisp that's baked to perfection.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, gently stir raspberries, blueberries and 1/4 cup sugar. Spoon into baking dish. Sprinkle with vanilla.
- In medium bowl, mix flour, brown sugar and pumpkin pie spice. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Add oats; toss well. Sprinkle over berry mixture.
- Bake 30 minutes or until filling is bubbly and topping is golden. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 80 mg
VERY BERRY CRISP
I love this recipe because it's easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn't taste light at all. Great with frozen yogurt or whipped topping. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray. , In a small bowl, combine the cracker crumbs, oats, brown sugar, almonds, cinnamon and remaining flour. Stir in the oil, butter and water until moistened. Sprinkle over berries., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown.
Nutrition Facts :
SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
- 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
- 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
- 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
FRESH BLUEBERRY CRISP
I made this recipe last night and thought it had the best flavor. The blueberries had just the right amount of juice and the topping was crisp and sweet. I thought I would post it so others could enjoy too.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently.
- In medium bowl, combine all topping ingredients except margarine.
- With fork or pastry blender, cut in margarine until crumbly.
- Sprinkle topping over fruit.
- Bake at 350 for 30 minutes or until golden brown and bubbly.
- If desired, serve with frozen whipped topping, thawed.
Nutrition Facts : Calories 214.2, Fat 5.9, SaturatedFat 0.8, Sodium 57.4, Carbohydrate 40.3, Fiber 3.9, Sugar 27.4, Protein 2.9
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