Berry Crisp
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)
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
strawberries (sliced)
- 1 lbs
- 454 g
-
-
blueberries
- 1 pints
- 480 ml
-
-
lemon zest
- 1 tsp
- 1 tsp
-
-
lemon juice
- 2 tbsp
- 2 tbsp
-
-
Splenda® Sugar Blend (divided use)
- 3 tbsp
- 3 tbsp
-
-
Cornstarch
- 1 1/2 tbsp
- 1 1/2 tbsp
-
-
ground cinnamon
- 1 tsp
- 1 tsp
-
-
old-fashioned rolled oats (not quick cooking)
- 1 cup
- 1 cup
-
-
Splenda® Brown Sugar Blend
- 3 tbsp
- 3 tbsp
-
-
pecans (chopped)
- 1/2 cup
- 1/2 cup
-
-
trans-fat-free margarine (diced)
- 4 tbsp
- 4 tbsp
-
Recommended for You
-
Crujiente de Bayas
15 min55 min8 -
Baked Cinnamon Stuffed Apples
10 min30 min8 -
Greek Yogurt Chocolate Mousse
10 min6
Directions
-
Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
-
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.
-
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.
-
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.