Wednesday, August 28, 2013

Mixed Berry Crisp

Berries are in full bounty this time of year and often make their way into desserts during the summer. Amaze your friends and family with this easy and health(ier) berry crisp -- perfect for Labor Day or next BBQ. Choosing a crisp over a pie is usually a better option (less fat and fewer calories) this is especially true with a double crust pie. Some apple pies run over 500 calories per slice!


No need for fresh berries with this recipe, frozen will do just fine (picked at peak ripeness and often cheaper than fresh). I ended up mixing half of the filling with frozen mixed berries and the other half with fresh strawberries (they were on sale).


To make it a la mode without “blowing” it select a low fat frozen yogurt or lower fat ice cream option (i.e. slow churned). I tried the vanilla/honey TCBY frozen yogurt and was really impressed with the flavor and texture. You can’t go wrong with ½ cup for 100 calories, and no fat.


Watching your diet but still want a sweet treat? Consider splitting with a friend instead of skipping and regretting it later. 


Mixed Berry Crisp

Serves 8


5 cups frozen berries

¼ cup white sugar

1 Tbsp corn starch

¼ cup cold butter, cut into small pieces

1.5 cups old fashioned oats

1 tsp cinnamon

1/3 cup all purpose flour

1/3 cup packed brown sugar



  1. Preheat oven to 350 degrees. Spray a 8x8 baking pan with non-cook spray.
  2. Mix berries, white sugar, and corn starch in a bowl.
  3. Mix butter, oats, flour, cinnamon, and brown sugar in a bowl. Mix with hands until it forms into pea-sized crumbs.
  4. Pour berry mixture in the pan and top with oat mixture. Bake for 45 minutes.
  5. Serve warm, with or without ice cream, or greek or frozen yogurt.


Nutrition Facts: 1/8 of the crisp

240 calories, 45 g carbohydrates, 4 g fiber, 7 g fat (4 g saturated), 3 g protein.

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