Berry Crisp

Berry Crisp
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.

  • Prep time
    15 min
  • Cook time
    55 min
  • Servings
    8 Servings
  • Serving size
    1 wedge (1/8 of recipe)
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 wedge (1/8 of recipe)
  • Amount per serving Calories 190

  • Total Fat 11g
    • Saturated Fat 1.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 50mg
  • Total Carbohydrate 24g
    • Dietary Fiber 4g
    • Total Sugars 11g
  • Protein 3g
  • Potassium 180mg
  • Phosphorus 80mg

Choices/Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Carbohydrate, 2 Fat



  • nonstick cooking spray
  • strawberries (sliced)
    1 lbs
  • blueberries
    1 pints
  • lemon zest
    1 tsp
  • lemon juice
    2 tbsp
  • low-calorie sugar substitute (divided use)
    3 tbsp
  • Cornstarch
    1 1/2 tbsp
  • ground cinnamon
    1 tsp
  • old-fashioned rolled oats (not quick cooking)
    1 cup
  • brown sugar substitute
    3 tbsp
  • pecans (chopped)
    1/2 cup
  • trans-fat-free margarine (diced)
    4 tbsp


  1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.

  2. In a medium bowl combine the berries, lemon zest, lemon juice, 2 Tbsps. Splenda® Sugar blend, corn starch and cinnamon. Mix well and pour into pie pan.

  3. In another medium bowl, combine the oats, remaining 1 tbsp Splenda sugar blend, brown sugar blend, pecans, and margarine. Work the margarine into the dry ingredients with your hands until it is crumbly.

  4. Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm.

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    I loved this recipe.. very good flavor and didn’t spike my blood sugar.