Dessert Recipes

When summer berries are at their peak, make this warm berry crisp, and enjoy it with a scoop of frozen yogurt or whipped cream.

berry crips

Triple Berry Crisp

This Triple Berry Crisp with fresh strawberries, blueberries, and raspberries has a delicious cinnamon-oat topping and is excellent with any combination of berries. Leftovers make a great breakfast with some yogurt. For more healthy crisp recipes, try my gluten-free Strawberry Crisp and Apple Cranberry Crisp.

berries with crisp topping

How to Make Berry Crisp

This summer dessert is pretty simple to make. In just a few steps, you’ll have a dessert that’s sure to impress and satisfy any sweet tooth.

  • Mix all the berry filling ingredients together, and then sprinkle with cornstarch.
  • Mix all the topping ingredients.
  • Put the fruit mixture in a pie dish and then top with the oats.
  • Bake for about 40 minutes at 375 degrees.

Can you reheat berry crisp?

Yes, you can. You can microwave the dessert in 30-second intervals or heat in the oven until warm.

Variations:

  • Feel free to do all of the same berry, skip one and add more of another, or make it a “quadruple berry crisp” by adding some blackberries. You will need a total of 4.5 cups of berries.
  • If berries aren’t in season, you can use frozen.
  • Swap out the berries for another fruit like apples or peaches.
  • Add pecans or walnuts to the topping.
  • If you don’t have quick oats, use old fashioned.
  • To make this crisp gluten-free, use gluten-free oats.
  • If you don’t have a pie dish, you can use a 9” X 9” dish or a 9” oval one.
  • Make the crisp in ramekins for individual portions.
  • You can easily halve this recipe if you want fewer servings.

More Fruit Desserts You’ll Love:

Triple Berry Crisp

152 Cals
2 Protein
29.5 Carbs
4.5 Fats

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.

For the filling:

  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries
  • 1/4 tsp cinnamon
  • 1 tsp lemon zest
  • 2 tsp cornstarch
  • 1/4 cup sugar or agave, I use organic

For the topping:

  • 1 cup Quaker quick oats, (check labels for gluten-free)
  • 3 tbsp light brown sugar, not packed
  • 3/4 tsp cinnamon
  • 2 1/2 tbsp melted butter
  • Heat oven to 375F degrees.

  • Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.

  • Sprinkle with cornstarch. Toss until fruit is coated.

  • Place fruit in an ungreased pie dish.

  • Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.

  • Bake about 40 minutes or until topping is golden brown and fruit is tender.

Serving: 1/8th of crisp, Calories: 152kcal, Carbohydrates: 29.5g, Protein: 2g, Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 9.5mg, Sodium: 4.5mg, Fiber: 4g, Sugar: 17g

Blue Smart Points: 6

Green Smart Points: 7

Purple Smart Points: 4

Points +: 6

Keywords: berry crisp, berry desserts, fruit crisp, summer desserts

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