Oats Almond Mixed Berry Crisp Food
BERRY CRISP
This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!
Provided by Shelly
Categories Pie
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 396 calories, Sugar 25.2 g, Sodium 240.9 mg, Fat 19.7 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 52.5 g, Fiber 4.4 g, Protein 4.6 g, Cholesterol 48.8 mg
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
MIXED BERRY CRISP
This berry crisp is easy, cheap, and delicious. It's perfect as a summer breakfast and even better as a fall dessert, served warm with ice cream. Hope you all enjoy this recipe as much as we have!
Provided by Mrs Marcy D
Categories Tarts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly.
- For topping and bottom layer, combine oats, brown sugar, flour, cinammon, sugar, ginger, and salt in a bowl. Cut in cold butter using two knives -- then mix with fork until mixture resembles coarse crumbs.
- Pat half of the oat mixture on bottom of a 2-quart glass pan. Top with berry concoction. Finish off by crumbling the remainder of the oats on top of the berries.
- Bake 20-25 minutes until oats are golden brown and berries are bubbling around edges.
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GRAIN-FREE VEGAN BERRY CRISP | MINIMALIST BAKER RECIPES
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4.9/5 (66)Calories 369 per servingCategory Dessert
- Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9x13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
- To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup // amount as original recipe is written).
- Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
- Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.
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