Triple Berry Crisp

8 Freestyle Points 210.5 Calories
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.

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.

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Triple Berry Crisp

8 Freestyle Points 210.5 calories

Total Time: 55 minutes

Prep Time: 15 minutes

Cook Time: 40 minutes

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.

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

For the topping:

  • 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:

  1. Heat oven to 375 degrees.
  2. Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.
  3. Sprinkle with cornstarch. Toss until fruit is coated.
  4. Place fruit in an ungreased pie dish.
  5. Mix remaining ingredients. Sprinkle over fruit.
  6. Bake about 40 minutes or until topping is golden brown and fruit is tender.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8th

  • Amount Per Serving:
  • Freestyle Points: 8
  • Points +: 6
  • Calories: 210.5 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 11.5mg
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 23.5g
  • Protein: 3g
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6 PP 8 SP Dessert Memorial Day Recipes Summer
posted July 4, 2011 by Gina
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