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Triple Berry Crisp

5 from 18 votes

When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.

Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: 8 servings

Course: Dessert

Cuisine: American

Ingredients

For the filling:

1 1/2 cups sliced strawberries
1 1/2 cups blueberries
1 1/2 cups raspberries
1/4 tsp cinnamon
1 tsp lemon zest
2 tsp cornstarch
1/4 cup sugar or agave (I use organic)

For the topping:

1 cup Quaker quick oats ((check labels for gluten-free))
3 tbsp light brown sugar (not packed)
3/4 tsp cinnamon
2 1/2 tbsp melted butter

Instructions

Heat oven to 375F degrees.
Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.
Sprinkle with cornstarch. Toss until fruit is coated.
Place fruit in an ungreased pie dish.
Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.
Bake about 40 minutes or until topping is golden brown and fruit is tender.

Nutrition

Serving: 1/8th of crisp, Calories: 152kcal, Carbohydrates: 29.5g, Protein: 2g, Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 9.5mg, Sodium: 4.5mg, Fiber: 4g, Sugar: 17g

- WW Points: 5

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