Quick Berry Crisp Recipe 475
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
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
QUICK BERRY CRISP RECIPE - (4.7/5)
Provided by scratch cook
Number Of Ingredients 9
Steps:
- 1.Place oven rack 8 in. (20 cm) from heating element. Preheat broiler. For filling, combine brown sugar and cornstarch in (2-cup/500-mL) Prep Bowl; mix well. 2.Zest lemon with Microplane® Zester to measure 1 tsp (5 mL). Juice lemon with Juicer to measure 1 tbsp (15 mL). 3.In Rockcrok® (2.5-qt./2.35-L) Everyday Pan, combine berries, zest, juice and brown sugar mixture; mix gently with Small Mix 'N Scraper®. Cook, uncovered, over medium heat, 10-12 minutes, stirring frequently, until mixture is bubbly, thickened and clear. 4.Meanwhile, for topping, place butter in Small Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted. Place cookies in large resealable plastic bag. Using Baker's Roller®, coarsely crush cookies. Add cookies, almonds, flour and brown sugar to batter bowl; mix with Mini Mix 'N Scraper® until well blended. 5.Remove Pan from heat. Sprinkle cookie mixture evenly over top of berries. 6.Place Pan 4-6-in. (10-15-cm) from heating element; broil 2-4 minutes or until topping is golden brown and crisp. (Watch closely so topping does not burn.)
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
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
BLACKBERRY CRISP
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.
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 :
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