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

Very Berry Crisp Recipe

Publisher Photo
“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 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

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 7, 2014

"Delicious."

MY REVIEW
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."

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!!!!!!"

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