Oats Almond Mixed Berry Crisp Food

BERRY CRISP

Berry Crisp image

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

Ingredients

1 1/4 cup quick oats
1 1/2 cup flour
1 cup light brown sugar
1 teaspoon kosher salt
1 cup cold butter, diced
2 cups strawberries, cut in half, or quarters if large
2 cups blueberries
1 cup raspberries
1 cup blackberries
1/4 cup granulated sugar
2 tablespoons orange juice
2 teaspoons vanilla
1/4 cup flour

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

Oats Almond Mixed Berry Crisp image

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

Ingredients

3 tablespoons confectioners' sugar
1 1/2 tablespoons cornstarch
2 cups sliced fresh strawberries
2 cups fresh blueberries
1 1/2 teaspoons almond extract
3/4 cup old fashioned oats
3 tablespoons sliced almonds
1 tablespoon light brown sugar
1 tablespoon canola oil
1/3 cup part-skim ricotta cheese
1 1/2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

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

Mixed Berry Crisp image

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

Ingredients

2 teaspoons granulated sugar
2 tablespoons cornstarch (use only 1 Tablespoon if using fresh berries)
2 cups mixed berries (defrost if frozen)
1 cup old fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
6 tablespoons cold butter

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.

More about "oats almond mixed berry crisp food"

GRAIN-FREE VEGAN BERRY CRISP | MINIMALIST BAKER RECIPES

grain-free-vegan-berry-crisp-minimalist-baker image

Web Jun 24, 2017 To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil …
From minimalistbaker.com
4.9/5 (66)
Calories 369 per serving
Category 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.

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!

OATS ALMOND MIXED BERRY CRISP

Make and share this Oats Almond Mixed Berry Crisp recipe from Food.com.

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!

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