Wholesome Berry Crisp Recipes
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
WHOLESOME BERRY CRISP
You will enjoy this delicious, fruity dessert even more when you know it is made without refined sugar or flour! Instead, it's sweetened with honey and apple juice, and uses fiber-rich whole grains as the crunchy complement to ripe summer fruit. Recipe is from Light and Tasty's June/July 2005 issue: I am definitely going to try this one soon.
Provided by A Messy Cook
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Beat honey and oil until blended.
- Stir in oats, flour, and nuts until blended; set aside.
- Combine cornstarch and ¼ cup apple juice concentrate in small bowl.
- Combine lemon juice and remaining apple juice concentrate in saucepan, gradually whisk in cornstarch mixture, and bring to a boil.
- Cook and stir juice mixture for 1-2 minutes or until thickened.
- Combine berries in sprayed 11x7 baking dish, top with apple juice mixture, and sprinkle with oat mixture.
- Bake at 350 degrees for 25-30 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 305.6, Fat 10.5, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 50.8, Fiber 5.3, Sugar 28.6, Protein 5.5
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