Berry Oatmeal Crisp
This crisp features a flavorful, fresh berry base topped with a decadent oat crumble that no one will be able to resist! The dish is sweetened with fresh berries and Splenda® Granulated Sweetener instead of sugar for a satisfying dessert with less carbs and calories. It’s easy for even a beginning baker to make, and even easier to eat and fall in love with.
This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
-
- Prep time
- 15 min
-
- Cook time
- 45 min
-
- Servings
- 9 Servings
-
- Serving size
-
1/2 cup
Ingredients
-
rolled oats
- 1 cup
- 1 cup
-
-
cold unsalted butter (cut into small pieces)
- 2 tbsp
- 2 tbsp
-
-
almond butter
- 2 tbsp
- 2 tbsp
-
-
all-purpose flour (divided use)
- 1/2 cup plus 1 tbsp
- 1/2 cup plus 1 tbsp
-
-
Splenda® Granulated Sweetener (divided use)
- 3 tbsp
- 3 tbsp
-
-
salt (divided use)
- 1 tsp
- 1 tsp
-
-
strawberries (sliced)
- 2 cup
- 2 cup
-
-
raspberries
- 1 cup
- 1 cup
-
-
blueberries
- 1 cup
- 1 cup
-
-
vanilla extract
- 1 tsp
- 1 tsp
-
Recommended for You
-
Cookie Dough Truffles
10 min10 min24 -
Dark Chocolate Brownie Bites
20 min35 min14 -
Spiced Dutch Baby with Pumpkin Butter
20 min50 min8
Directions
-
Preheat oven to 350°F and lightly coat an 8×8-inch baking pan with nonstick cooking spray.
-
In a food processor, pulse rolled oats, butter, almond butter, 1/2 cup flour, 2 tablespoons Splenda Sweetener and 1/2 teaspoon kosher salt until mixture is crumbly. Set aside.
-
In a large bowl, whisk together remaining tablespoon of flour, 1 tablespoon sweetener, 1/2 teaspoon kosher salt. Add strawberries, blueberries, raspberries, and vanilla extract. Toss to combine.
-
Transfer fruit to prepared baking dish and top with reserved topping mixture. Bake for 40 to 45 minutes, or until bubbling and golden brown. Let cool at least 20 minutes before serving. Optional: top with non-fat whipped topping to serve (check product nutrition facts to determine nutrition information).