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
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
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.