This berry crisp is high in fiber and phytonutrients without the added fat & calories.
PrintVery Berry Crisp
This berry crisp is high in fiber and phytonutrients without the added fat & calories.
- Total Time: 1 hour
Ingredients
Scale
6 cups Berries (fresh or frozen) ex. blueberries, blackberries, or raspberries
1 T. Lemon Juice
1 T. Arrowroot Powder (or Cornstarch)
1 tsp. Vanilla Extract
1 tsp. Cinnamon (ground)
1/4 tsp. Nutmeg (ground)
1/8 tsp. Salt (Pinch)
1 cup Oats (old fashioned rolled)
1/4 cup White Whole Wheat Flour (or gluten free flour)
1/4 cup Coconut Sugar (or turbinado (raw) sugar)
2 T. Maple Syrup
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, combine berries , lemon juice, arrowroot, cinnamon, nutmeg, and pinch salt.
- Gently stir until berries are well coated. Spread berry mixture evenly in an 8 x 8-in baking pan lightly spritzed with cooking spray or oil.
- To make the topping: In a medium-sized bowl, combine oats, white whole wheat flour, coconut sugar, maple syrup, and a pinch salt.
- Spread oat mixture evenly over berries.
- Cover baking pan with foil. Bake berry crisp for 45 minutes.
- Remove foil and continue to bake for another 10 to 15 minutes, until the berry crisp topping is lightly browned.
Notes
- Swap out the berries for apples or peaches or other seasonal fruits
- Frozen fruit can be substituted for fresh
- Use a Stevia baking blend and/or 50/50 agave blend instead or the coconut sugar and maple syrup to decrease the sugar.
Nutrition
- Serving Size: 8
- Calories: 145
- Sugar: 19g
- Sodium: 38mg
- Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
