Monday, July 1, 2013

Triple berry crisp recipe

sugar free blueberry crisp ready to eat
(Photo credit: Marntzu cook)
Blueberries, by themselves, make any summer dessert more delicious. When you add raspberries and cherries to the equation, things approach a whole new level of yumminess. Try this triple berry crisp at your next summer gathering and listen to your guests rave.


  • 2 cups fresh  blueberries 
  • 2 cups fresh raspberries
  • 2 cups fresh cherries, stems and pits removed, cut in half
  • 1/2 cup brown sugar, packed
  • 1/4 cup flour
  • zest and juice from 1 orange
  • 3/4 cup flour
  • 2/3 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • dash nutmeg
  • 1 stick cold butter, cut into cubes
  • 1/2 cup rolled oats
  • 1/4 cup chopped, toasted pecans
Preheat oven to 350 degrees F. Mix together fruit, brown sugar, flour, zest and juice. Pour into a square baking dish. In another bowl, stir together flour, brown sugar and spices. Cut in butter with a fork or pastry blender until crumbly. Stir in oats and pecans then sprinkle on top of the fruit filling. Bake for 50-55 minutes. If serving warm, let cool for 15 minutes before serving.

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