THREE BERRY CRISP WITH PANKO AND ALMONDS
If you think you've tried every kind of fruit crisp, think again. This ultra-easy twist on a classic dessert is packed with berries and topped with a sweet and crunchy mixture of panko bread crumbs and chopped almonds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix Filling ingredients until berries are coated. Spread in baking dish.
- In medium bowl, mix Topping ingredients. Sprinkle over filling.
- Bake 30 to 35 minutes or until topping is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 8 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 38 g, TransFat 1/2 g
TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
VERY BERRY CRISP
I love this recipe because it's easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn't taste light at all. Great with frozen yogurt or whipped topping. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray. , In a small bowl, combine the cracker crumbs, oats, brown sugar, almonds, cinnamon and remaining flour. Stir in the oil, butter and water until moistened. Sprinkle over berries., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown.
Nutrition Facts :
SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
- 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
- 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
- 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
BERRY CRISPS WITH STREUSEL
Steps:
- Heat the oven to 350 degrees F.
- Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
- Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
- Yield: about 3 cups
THREE BERRY CRISP
This is delicious . I once had it in Lake Louise and the other day came across it in a magazine in a Doctors office.
Provided by DotM7037
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice the apples and place in greased 2.
- 5 quart baking dish.
- Add strawberries quartered add rhubarb cut in 1 inch length,s.
- Mix together sugar, flour and cinnamon and stir gently through fruit.
- Mix together topping of oats, flour, brown sugar, cinnamon and nutmeg and sprinkle over fruit mixture.
- Melt butter and pour over all.
- Bake at 350 for 1 hour.
OATS ALMOND MIXED BERRY CRISP
Make and share this Oats Almond Mixed Berry Crisp recipe from Food.com.
Provided by Selphie38
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
- Prepare the berries: Combine the confectioners' sugar and cornstarch in a mixing bowl. Stir to mix. Add the strawberries, blueberries, and almond extract. Toss to coat the berries thoroughly. Transfer to the baking dish.
- Prepare the crisp: Combine the oats, almonds, brown sugar, and oil in the same bowl that you used for the berries. Toss to coat thoroughly. Scatter evenly over the berry mixture.
- Bake for 45 minutes, or until the berries' juices bubble and are no longer opaque. Remove and let stand at room temperature for 5 minutes.
- Meanwhile, prepare the topping: Combine the ricotta, confectioners' sugar, and vanilla extract in a blender or mini food processor. Blend or process until smooth. Serve the crisp with a dollop of creamed ricotta on top.
- NOTE: Any leftover crisp may be covered and refrigerated for up to 3 days.
Nutrition Facts : Calories 181.6, Fat 5.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 19.8, Carbohydrate 29.3, Fiber 3.5, Sugar 15.8, Protein 4.2
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