Healthy Berry Crisp Food

TRIPLE BERRY CRISP

Steps:

• Preheat the oven to 350°F.
• In a 9′ by 9′ baking dish, combine the berries, vanilla extract, honey, cornstarch and sea salt. Toss together to ensure everything is well combined. (If using frozen berries, they can be added frozen, however, add an extra tablespoon of cornstarch to help absorb any additional liquid.)
• In a medium bowl, combine the rolled oats, flour, almonds (optional), cinnamon and salt. Stir well to combine.
• Slowly drizzle in the honey and melted butter into the oat mixture, stirring to combine.
• Cover the berry mixture with the oat mixture, ensuring that it is evenly spread over the top.
• Transfer the baking dish to the oven and bake for 45-50 minutes or until the fruit begins to bubble and the top is golden brown.
• Once the berry crisp is baked, allow to cool slightly before serving (about 5 minutes) and serve on its own or topped with a dollop of yogurt, whipped cream or vanilla ice cream.
• Any leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

HEALTHY BLUEBERRY CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
• Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
• Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
• Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
• Serve and enjoy!

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

TRIPLE BERRY CRISP

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.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
• Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

THE ULTIMATE HEALTHY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
• To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
• To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
• Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

SUMMER BERRY CRISP

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 CRISP

Steps:

• In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. , In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. , In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Combine the berries in an 11x7-in. baking dish coated with cooking spray. Top with apple juice mixture; sprinkle with oat mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and top is golden brown. Serve warm.

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

HEALTHY MIXED BERRY CRISP

Steps:

• Preheat the oven to 350 degrees.
• Place the berries in an 8 x 8 inch pan or 6 ramekins.
• In a mixing bowl, stir together the oats, walnuts, almond meal, maple syrup, olive oil, and salt. Spread the mixture evenly over the berries.
• Bake for 30-40 minutes or until crumb topping is golden and fruit is bubbling. Serve warm with ice cream or yogurt.

BLUEBERRY CRISP

Steps:

• Preheat oven to 350. Spray a 9" square baking dish or 9" pie plate with cooking spray.
• Toss blueberries with cornstarch and lemon juice and add to the baking dish.
• Combine all topping ingredients in a medium mixing bowl and combine well.
• Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
• Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges.
• Let rest/cool for 15-20 minutes before serving, to allow time for thickening.

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray.
• In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside.
• In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal.
• Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated.
• Most tasty served warm!

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350.
• Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
• Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
• Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
• Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
• Remove and serve hot or cold with whipped cream or icecream.

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F.
• Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
• Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
• Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

BLUEBERRY CRISP RECIPE

Steps:

• *The cornstarch will thicken the filling, but I've made it without and it's just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.Preheat oven to 375 F. Grease an 8x8 pan (or double the recipe for a 9x13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!View Nutrition Facts