March 25, 2017

Double Berry Crisp by Helen Agresti, R.D.

Double Berry Crisp

This recipe is so delicious and easy.  Feel free to use any type of berry that is in season.  Remember to always wash and dry the berries before you use them.  I’m always modifying my recipes.  You may want to add more butter or sugar depending on your taste buds.

 

Ingredients:
2 ½ cups blackberries
2 ½ cups raspberries
2 tablespoons sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1-teaspoon brown sugar

Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon sugar
1 cup unsalted butter, cut into small pieces
1 pinch of sea salt
1-teaspoon vanilla

Instructions:
1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
3. Prepare the topping: Combine the oats, flour, sugars, salt, and vanilla in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, baking time may vary- at least 1 hr.  Remove the crisp to a rack to cool slightly.

Serve in dessert bowls with vanilla ice cream or whipped cream.

Recipe courtesy of Helen Agresti, RD. Helen Agresti is a Registered Dietitian with Professional Nutrition Consulting, LLC.  She lives in Pennsylvania with her husband and 5 children.  For more Nutrition advice and healthy recipes follow her on twitter @HelenAgresti. For more information and recipes, go to www.pronutritionconsulting.com

Speak Your Mind

*