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Mixed-Berry Oatmeal Crisps


Ingredients

  • 2 12-ounce packages frozen mixed berries
  • 2/3 cup (packed) golden brown sugar
  • 1/2 cup unbleached all purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup finely chopped walnuts or pecans
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Recipe Preparation

  • Preheat oven to 425°F. Toss frozen berries and cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berry mixture among six 4 1/2-inch-diameter crème brûlée dishes with 1-inch-high sides. Toss brown sugar, flour, oats, nuts, cinnamon, and 1/4 teaspoon salt in large bowl. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form. Divide oat mixture among dishes, sprinkling evenly over berry mixture.

  • Place dishes on rimmed baking sheet. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until crisp topping is golden brown and fruit filling is bubbling at edges, about 30 minutes longer. Cool crisps at least 15 minutes. Serve warm or at room temperature topped with scoop of vanilla ice cream.

Recipe by Lauren Chattman,

Nutritional Content

One crisp contains (Analysis includes 1/4 cup of vanilla ice cream per serving): Calories (kcal) 443.5 %Calories from Fat 44.0 Fat (g) 21.7 Saturated Fat (g) 9.7 Cholesterol (mg) 44.5 Carbohydrates (g) 61.1 Dietary Fiber (g) 5.2 Total Sugars (g) 40.3 Net Carbs (g) 55.9 Protein (g) 6.3 Sodium (mg) 130.6Reviews Section

Grain-Free Berry Crisp

It’s berry season! And I can’t think of any better way to celebrate than with a crisp.

Because many of you are gluten-free and some grain-free, I decided to tackle a crisp that was completely grain-free! However, if you have a nut allergy, you can easily substitute oats or even coconut. This is a very flexible recipe that also happens to be insanely delicious.

This recipe is simple, requiring just 10 ingredients and 1 bowl to prepare.

The berries are added directly to a baking dish then topped with maple syrup, arrowroot starch (to help thicken the berry juice), and lemon juice for a bit of brightness and acidity.

Next comes the crisp, which is kept grain-free with a mixture of almond flour, shredded coconut, and chopped pecans. It’s also naturally sweetened with coconut sugar (!!), which keeps this recipe refined-sugar-free!

Just 40-45 minutes in the oven and this beauty is ready to enjoy. It gets crisp and golden brown on top, and the juices from the berries meddle and create a lovely “sauce.” Oh, mama.

I hope you all LOVE this recipe! It’s:

Easy to make
Berry-packed
Naturally sweetened
Warm + comforting
Crisp on top
& Entirely delicious

This would make the perfect summertime dessert for dinner parties, BBQs, and celebrations or an easy weeknight treat. It’s delicious on its own, but it would pair perfectly with some Coconut Whipped Cream or Vanilla Coconut Ice Cream.

If you try this crisp, let us know it goes! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!


One: Chop the strawberries and put with the rest of the fruit.

Two: Mix together the oats, cinnamon, flour and brown sugar.

Three: Add the cubed butter and using your fingers, crumble it up until it is a fine crumble.

Four: Put the berries in a large bowl with the caster sugar.

Five: Pour the berries in to a baking dish.

Six: Put the oat mix on top of the berries.

Seven: Put in a preheated oven at


Mixed Berry Oatmeal Almond Crisp – Recipe!

Berry season is in full swing and there is nothing I like better than a fresh berry crisp. Crisps are a fruit based dessert with a crumb topping, which offers outstanding texture and flavor. The sweet berries deliver lusciousness to the palate, while the nutty oaty crust allows for a crunchy contrast. This Mixed Berry Oatmeal Almond Crisp is super simple to make, but tastes like it took hours to put together.

Crisps make great dessert for parties because they feed a crowd. I like to serve my crisp with ice cream or a dollop of whipped cream on top and it is nice warm out of the oven or served at room temperature. Feel free to use any combination of berries, I just happen to love blueberries and raspberries.

Ingredients

10 tablespoons butter, cold

vanilla ice cream or whipped cream, optional

1. Preheat the oven to 350 degrees and grease or spray with oil a 1 quart oven proof dish. In a large bowl, combine the berries, flour, sugar and lemon juice. Using your hands, toss to combine.

2. Pour the berries into the prepared dish. In another bowl, combine the flour, oats, almonds and sugar, stir to combine. Dice the butter into 1/2 inch pieces and add it to the flour mixture. Using your hands, press the butter into the flour mixture, until it resembles coarse crumbs.

3. Sprinkle the crumb topping over the berry mixture. Place the dish on a baking sheet and bake in the oven for 40-50 minutes, or until the edges are bubbling and the top is golden brown.

4. Remove the crisp from the oven and let cool for at least 30 minutes before serving. Enjoy!


Healthy Mixed Berry Crisp

This healthy mixed berry crisp features fresh or frozen berries and an oat-almond flour topping, with no refined sugar!

I used inspiration from a few other recipes to come up with my recipe for this summer-y, healthy mixed berry crisp.

Berry crisp lends itself very well to healthy adaptations, and you’d never know that this one’s on the healthier side. It’s not a low-calorie recipe, but it’s made with all real ingredients.

The filling is naturally sweet and juicy, the topping is crunchy and delicious, and there’s no refined sugar in the whole dessert. Since berries are so naturally sweet, especially when baked, there’s no need to add extra sweetener.

For the filling, it’s just berries, lemon juice, and cornstarch. I actually found organic cornstarch in the bulk bins at Whole Foods, which is a plus if you have a WF nearby and don’t want to have buy an entire box of cornstarch that’ll end up sitting around in your pantry.

For the topping, it’s oats, almond meal, pecans, cinnamon, butter or coconut oil, and just a dash of maple syrup or honey instead of sugar. I used coconut oil and added coconut chips to the topping, which is totally optional, but it’s a fun twist on traditional berry crisp if you’re a fan of coconut.

To make the crisp, I mixed the filling ingredients together in a medium bowl, added them to my baking dish, and then used the same bowl to mix together the crumb topping ingredients. After 10 minutes and using just one bowl and spoon, the berry crisp was ready for the oven.

I loved topping my healthy mixed berry crisp with homemade whipped coconut cream, but of course, regular homemade whipped cream or ice cream would also be wonderful. When served warm, the berry crisp slowly melts the ice cream or coconut cream on top and it’s just incredible.

If you try out the recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!


Mixed Berry Oatmeal Crumbles

One of my family’s themes for this summer has been berry picking. We are fortunate to live in Portland where there are countless u-pick farms. With a three year-old and a one-year old, heading to the farm to pick berries has become a favorite past-time and not to mention a life-saver when the boys are going crazy in the house!

With the spoils of one of our recent raspberry and marionberry outings, my son wanted to bake something. I suggested berry crumbles instead of a full pie because it was just our family of four. Fruit crumbles/crisps are one of my favorite desserts, especially in the heat of the summer, because the fruit takes center stage while a sweet and delicate oatmeal streusel tops it off.

No matter what time of year, crumbles are quick and easy to make with a simple list of ingredients that you would typically have on hand. They are also an extremely flexible dessert. You can easily cut the recipe down to make it for a smaller crowd or double it for larger portions. You can bake it in one large pan or serve it in individual ramekins. You can serve it plain or dress it up a la mode for a light, satisfying dessert.

Noreetuh : Upgraded Hawaiian Fare in NYC’s East Village

The oatmeal crumble topping bakes into the fresh berry filling, providing the flavor of berry pie that I so love but in much lighter form. In a nutshell, the health advantages are: there is far less butter in the oatmeal topping than in a pie crust there is no added sugar in the berry filling and the oatmeal adds some whole grains and nutrients.


Mixed Berry Crisps

My husband is the baker in the family and is usually the one to make desserts for us. Today however, I decided to try something new and it was a great combination of berries with a nice crisp top. I will admit that I cheated and added a dollop of whipped cream on top, but I just love whipped cream. My whole family loved this (my son topped his with ice cream). I love that it’s portioned out into small ramekins so you know exactly how many WW PP you are eating and at only 6 PP, you can save room for this at the end of the day.

The recipe calls for Walnut Oil, which can be a little pricey to purchase for just one recipe so if you don’t have some on hand, try it with coconut oil or even olive oil instead.

Triple Berry Crisps
skinnymerecipes.com
Servings: 4, Calories 207, Fat 8 g, Sat Fat: 1g, Carbs 33 g, Fiber 5 g, Net Carbs 28, Sugar 21 g, Protein 3 g, WW PP 6 pp, WW SP: 7 pts.

Ingredients:

  • cooking spray
  • 2/3 cup blueberries
  • 2/3 cup raspberries
  • 2/3 cup blackberries
  • 2 1/2 tablespoons granulated sugar
  • 2 teaspoons uncooked instant tapioca
  • 3 tablespoons rolled old fashioned oats
  • 2 1/2 tablespoons wheat flour
  • 2 1/2 tablespoons chopped walnuts
  • 2 tablespoons brown sugar, packed
  • 4 teaspoons walnut oil (can use coconut or olive instead)
  • 2 teaspoons real maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

Directions:

Put oven rack in the center position. Preheat oven to 350 F.

Coat four small ramekins with cooking spray and set aside.

In a large bowl, combine blueberries, raspberries, blackberries, granulated sugar and tapioca.

Divide among the ramekins evenly (approximately 1/2 cup berry mix in each ramekin). There will be sugar & tapioca left in the bowl, sprinkle that on top.

Mix all remaining ingredients together in the same bowl. Stir until crumbly, divide oatmeal mixture over fruit filling (approximately 2 1/2 tablespoons each).

Bake 30 minutes (until brown and bubbling). Let cool for 5 minutes before serving.


  1. Heat oven to 350 degrees. Wash berries, quarter strawberries.
  2. In a mixing bowl, combine pudding and water with a fork to get all lumps out.
  3. Add in berries and cinnamon, mixing well.
  4. Pour into greased pie dish.
  5. In a separate bowl, mix together oats, sugar, and yogurt. Add a little more yogurt if it's too thick.
  6. Spread oats over berries, leaving an empty edge.
  7. Bake at 350* for 40-ish minutes or until top is golden brown.

If you want to switch up the berries you're using, you totally can! Fruits are ZERO points on the Freestyle program (see the full list of ZERO point foods here).


Itsy Bitsy Foodies

One of my family’s themes for this summer has been berry picking. We are fortunate to live in Portland where there are countless u-pick farms. With a three year-old and a one-year old, heading to the farm to pick berries has become a favorite past-time and not to mention a life-saver when the boys have been going crazy in the house!

With the spoils of one of our recent raspberry and marionberry outings, my son wanted to bake something. I suggested berry crumbles instead of a full pie because it was just for our family of four. Fruit crumbles/crisps are one of my favorite desserts, especially in the heat of the summer, because the fruit takes center stage while a sweet and delicate oatmeal streusel tops it off.

No matter what time of year, crumbles are quick and easy to make with a simple list of ingredients that you would typically have on hand. They are also an extremely flexible dessert. You can easily cut the recipe down to make it for a smaller crowd or double it for larger portions. You can bake it in one large pan or serve it in individual ramekins. You can serve it plain or dress it up a la mode for a light, satisfying dessert.

The oatmeal crumble topping bakes into the fresh berry filling, providing the flavor of berry pie that I so love but in much lighter form. In a nutshell, the health advantages are: there is far less butter in the oatmeal topping than in a pie crust there is no added sugar in the berry filling and the oatmeal adds some whole grains and nutrients.


Maple Oat Mixed Berry Crisp

This Maple Oat Mixed Berry Crisp combines juicy berries with a naturally sweetened maple oat topping for an easy, delicious dessert.

I love to cook, but I’m not much of a baker. I’m not sure why. Maybe it’s all the exact measuring that’s involved, or maybe (and let’s be honest here) it’s because if I bake I eat a little bit too much of what I bake.

I do, however, make a few exceptions to my no-baking rule, particularly in the summer when berries are at their peak. Who can resist a juicy berry crisp? Not me, that’s for sure.

Whether it’s a simple Sunday supper or celebrating with friends over a casual dinner, chances are I’m making a crisp. They’re always a huge hit and they aren’t fussy to make.

Easy ingredients and delicious results? I’ll take it!

My go-to crisp recipe used to employ a ton of white flour, refined sugar, and butter. The results were tasty, of course, but also left me with a blood sugar spike and a tummy ache.

Not wanting to be without my favorite family dessert I set out to create a version without gluten, dairy, or refined-sugar. I know that list doesn’t sound very exciting, but trust me, this Maple Oat Mixed Berry Crisp is good.

It’s not overly sweet, and I’ve found people prefer this version since they can actually taste the berries. Plus it’s so healthy you can eat it for breakfast. Which we’ve done. A lot.

I made 4 batches of this Maple Oat Mixed Berry Crisp for my friend’s baby shower brunch and it was the most popular recipe of the day.

Many guests even went back for seconds (and thirds) including the mama-to-be, which made me pretty darn happy.

One little girl, Eloise, loved it so much she asked me for the recipe. I gave Eloise my card and promised her the recipe would be up soon. In turn she promised me she’d make it with her mom and dad once the recipe was posted. Good deal!

The topping for this Maple Oat Mixed Berry Crisp uses a combination of ground oat flour and whole rolled oats. Don’t be intimidated by the oat flour, it’s super easy to make in any type of blender or food processor.

You can make extra to have on hand so that you can whip up this crisp today and then a batch of my popular Oatmeal Pancakes over the weekend. The week is sounding pretty delicious already!

Just be sure to use gluten-free oats if gluten is an issue for you. I used melted coconut oil to keep the topping dairy-free, but feel free to use melted butter if you prefer.

And feel free to use any combination of berries you like, it’s all good. As written this recipe is gluten-free, dairy-free, and vegan.

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Allow your child to select the berries for the crisp. If she likes raspberries, for example, allow her to select and use raspberries.

2 | Have your child help! He can stir together the oat topping and pour it over top of the berries. Kids that help in the kitchen are more likely to eat what they’ve created.

3 | Be sure to omit the pecans to keep this recipe nut-free.

Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, Vegetarian and Vegan