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

Very Berry Crisp Recipe

Read Reviews (15)
5 15
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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

Ingredients

  • 2 cups fresh raspberries
  • 2 cups sliced fresh strawberries
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 2 tablespoons plus 1/4 cup King Arthur Unbleached 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 equals 193 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 35 mg sodium, 37 g carbohydrate, 5 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11-in. x 7-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

Nutritional Facts

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

Reviews for Very Berry Crisp(15)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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!

MY REVIEW
Reviewed Jul. 26, 2013

Excellent! My husband loved it.

MY REVIEW
Reviewed Jul. 12, 2013

Outstanding!!!!!!

MY REVIEW
Reviewed Jul. 11, 2013

WE HAD IT FOR THE 4TH ALL OF IT WAS GONE I HAD TO MAKE IT AGAIN FOR ME.I ALSO PUT IN RHUBARB OUT STANDING

MY REVIEW
Reviewed Jul. 8, 2013

Made this tonite for my family. Oh my goodness. It was delicious! Didn't have any raspberries so I increased the strawberries and blueberries to 3 cups each. Served it with vanilla ice cream. This is a keeper.

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