Low Fat Strawberry Blackberry Crisp Food

LOW FAT STRAWBERRY & BLACKBERRY CRISP

Steps:

• Preheat oven to 325 degrees F.
• Mix filling ingredients (All berries, sugar and flour) in a small bowl, then spoon into the bottom a non-stick (or non-stick sprayed) 9 in pan, square or round.
• Mix topping ingredients (oatmeal, vanilla, sugar, and margin) in that same bowl, spread over filling. (Topping should be a dough like texture).
• Bake for 30 minutes or until top is golden brown.

VERY BERRY CRISP

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.

BERRY-LICIOUS CRISP

Steps:

• In a large bowl, combine the berries and apple. Combine sugar and cornstarch; sprinkle over fruit and gently toss to coat., Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over fruit mixture., Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm.

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!

BERRY DELICIOUS RHUBARB CRISP

Steps:

• In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

PEACH AND BLACKBERRY CRISP

Steps:

• In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
• In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
• Spread the peach mixture in a 13- by 9-inch baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F oven for 45 to 50 minutes, or until the top is golden.
• Serve the crisp with the ice cream.

PEACH, STRAWBERRY, BLUEBERRY CRISP

Steps:

• Heat oven to 375°.
• Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
• In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
• Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
• Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

BLACKBERRY CRISP

Steps:

• Place blackberries in a greased 1-qt. baking dish.
• In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth; pour over berries.
• Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly.
• Sprinkle over berries.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.
• Serve warm with ice cream.

BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 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.

CRUMBLY BLACKBERRY CRISP

Steps:

• Preheat oven to 375°F.
• Mix sugar and the 2TBS of flour in a bowl.
• Add berries and toss to coat evenly.
• Add berries to a well buttered 9x9x2 baking pan.
• Combine 1 cup flour, sugar and baking powder. Mix well.
• Make a well in the center and add beaten eggs.
• Beat until the mixture is crumbly.
• Sprinkle the crumbs over berries.
• Drizzle melted butter over crumbles.
• Bake for 45 minute or until crisp.
• You may want to place a baking sheet under the crisp in case of spillover.

MAKEOVER STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray., In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.