When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream. This is delicious with any combination of berries and leftovers makes a great breakfast with some yogurt.
Triple Berry Crisp
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6
Calories: 210.5 • Fat: 6.9 g • Protein: 2.9 g • Carb: 40 g • Fiber: 5.1 g • Sugar: 23.3 g
Sodium: 11.5 mg
Ingredients:
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 nectar
- 1 cup Quaker quick oats
- 1/2 cup whole wheat flour
- 1/2 cup light brown sugar, not packed
- 3/4 tsp cinnamon
- 1/4 cup (half stick) butter, melted
Directions:
Heat oven to 375 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 ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden brown and fruit is tender.
Oh MY! Amazing!
ReplyDeleteMaking this tonight!
ReplyDeleteWhat a tasty looking crisp! Love this!
ReplyDeleteLooks delicious! I loaded up on berries today and might have to make this:-)
ReplyDeleteMmmmm... my mouth is watering!
ReplyDeleteoh, it's obvious that you love me. why else would you post this fabulousness?
ReplyDeleteI love strawberries and the dish looks very yummy.
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Awesome! I made this last night and it was the perfect ending to a great 4th of July celebration- my husband and friends kept raving about it! I also had some for breakfast this morning- so yummy with some greek yogurt. Thanks Gina!
ReplyDeleteYes, I love you all and I love my crisps!
ReplyDeleteI made a cobbler yesterday that was about a ZILLION points+... I really wish I would have made yours instead!!
ReplyDeleteThis was incredible. I live in NJ- the blueberry mecca, so I used LOTS of blueberries and strawberries, raspberries are still too expensive this time of year. It was a perfect ending to a fantastic 4th. Thank you!
ReplyDeleteThis looks so amazing, I love it!!
ReplyDeleteLooks sooooo good!!
ReplyDeleteThis looks absolutely delicious. I definitely need to make this and soon!
ReplyDeleteLooks delicious! I loaded up on berries today and might have to make this.
ReplyDeleteYum! My next weekend project. Thanks!!
ReplyDeleteTeri
Could I make this in a 9x9 glass baking dish? Also, do you think it would affect taste/texture to sub smart balance (or smart balance light) for the butter? Thanks!
ReplyDeleteA 9x9 dish or even an oval dish would be fine. I think Smart Balance light would work fine too!
ReplyDeleteI made this last night....this is wonderful! Total hit with my kids too. thanks! Kelly
ReplyDeleteMade this tonight and it is TOO DIE FOR! I did use Smart Balance butter because that's all I use and it worked out just fine! Thank you!
ReplyDeleteMade this and it was AMAZING! Thanks again Gina!
ReplyDeleteHi Gina! This looks amaaaazing! I'm doubling the recipe and baking it in a larger dish (9x11) for a pool party. How much would I increase the baking time?
ReplyDeleteMaybe only a few minutes longer. In a larger dish it should be about the same time.
ReplyDeleteI just had this as my mid morning snack after baking it last night and it was delish! Thank you so much for all your great recipes :)
ReplyDeleteI made this yesterday for the pool party (see 3 comments above!) and it was a HIT! I added blackberries and should've made extra crumble topping as the sides bubbled over... or maybe I just shouldn't've eaten a few spoonfuls before baking it!
ReplyDeleteEither way, I'm making it again this weekend for the cottage.
PS. I added no extra time to the 9x13 dish and it was fine.
Jen, thanks for sharing!!
ReplyDeleteHeaded to camp last week. Brought this recipe with us. Cooked it in cast iron over a campfire. What a nice treat to share. Super yummy and very easy to put together. Big hit.
ReplyDeleteI made this tonight with strawberries, blueberries and fresh picked blackberries. I also used the splenda sugar blend, and splenda brown sugar, as well as the I can't believe it's not butter light. My husband and I loved it. He is not on the points plus program but I am. He used extra creamy cool whip and I used cool whip free.
ReplyDeleteI love strawberries and the dish looks very yummy.
ReplyDeleteThis looks great!I love fruits and this is the best combination.. strawberries,blueberries and raspberries!Very nice!
ReplyDeleteTrying this with frozen fruit tonight. I hope it's not too runny. Will let you know how it works :)
ReplyDeleteIn the oven :) I used coconut sugar instead of brown sugar. I'll let you all know how it turns out :)
ReplyDeleteThis was sooo good! I made it last night. Exchanged blackberries for some of the raspberries and blueberries. Added an extra tsp of cornstarch and the filling was nice and thick. Will try adding some chopped nuts to the crust next time. I will be making this often!
ReplyDeleteI was so excited to find your blog! I'm working the WW program and am looking forward to trying many of your recipes.
I'm planning on making this for Memorial Day. It looks so good. I see you baked it in a Longaberger Pie Plate and I'll do the same.
ReplyDeleteMade this tonight -- cut the sugar in half and had to leave out the zest for lack of lemon, but I added splash of vanilla in lieu. FANTASTIC!!
ReplyDeleteI made this last night with a few changes; netarines and plums instead of berries (3 each), white whole wheat flour then I skipped the lemon zest since I didn't have any on hand. I baked it for 30 mins since I had less fruit then the recipe called for, AMAZING!
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