Very Berry Crisp Recipe
Very Berry Crisp Recipe photo by Taste of Home

Very Berry Crisp Recipe

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“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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 2 cups fresh raspberries
  • 2 cups sliced fresh strawberries
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 2 tablespoons plus 1/4 cup all-purpose flour, divided
  • 1/3 cup graham cracker crumbs
  • 1/3 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons sliced almonds
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon canola oil
  • 1 tablespoon butter, melted
  • 1 tablespoon water

Nutritional Facts

1 serving: 193 calories, 5g fat (1g saturated fat), 4mg cholesterol, 35mg sodium, 37g carbohydrate (23g sugars, 5g fiber), 2g protein


  1. In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray.
  2. 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.
  3. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Yield: 8 servings.
Originally published as Very Berry Crisp in Healthy Cooking June/July 2011, p33

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Reviewed Sep. 7, 2014


Reviewed Jul. 17, 2014

"This recipe is excellent and quick to put together. I substituted Marionberries (blackberries) for the raspberries. I also doubled the filling since I had a feeling it would be popular but left the topping as is. I so prefer crisps over cobblers and pies; easier to put together and a lot less calories. This is one of those recipes that is so versatile you can throw in any combination of fruit and it will be excellent."

Reviewed Aug. 1, 2013

"This recipe turned out perfect! I made it gluten free by using crushed cinnamon chex instead of graham crackers, and all purpose gluten free flour. Because of the cinnamon sugar in the chex, I decreased the brown sugar by 1/2. To the filling, I added some lemon zest and vanilla extract. I will definitely make this again!"

Reviewed Jul. 26, 2013

"Excellent! My husband loved it."

Reviewed Jul. 12, 2013


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