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When the summer berries reach their peak, make them into warm berries and mix them with a spoonful of frozen yogurt or fresh cream.
Triple Berry Crisp
This triple berry puff is served with fresh strawberries, blueberries and raspberries. It has a delicious cinnamon oatmeal filling and is perfect for any berry. A great breakfast made with leftovers and some yogurt.For a healthier crispy recipe, try gluten-free Strawberry shortcake with Apple Cranberry Crisp.
How to make berry crisp
This summer’s dessert is very simple. In just a few steps, you can eat desserts that are sure to impress people and satisfy all your needs.
- Mix all the berry fillings together and sprinkle with cornstarch.
- Mix all the topping ingredients.
- Put the fruit mixture in the pie pan, and then add the oats.
- Bake at 375 degrees for about 40 minutes.
Can you reheat the berries for crispness?
Yes, you can. You can heat the dessert in the microwave every 30 seconds, or you can heat it in the oven until it gets hot.
Variety:
- You can make all the same berries at will, skip one berry and add another berry, or add some blackberries to make it a “quadruple berry crumble”. You need 4.5 cups of berries in total.
- If the berries are not in season, you can use frozen ones.
- Exchange berries to get another fruit, for example apple or peach.
- Add pecans or walnut kernels to the topping.
- If you don’t have instant oats, use old-fashioned oats.
- To make this crispy gluten-free, use gluten-free oats.
- If you don’t have a pie, you can use a 9-inch X 9-inch plate or a 9-inch oval plate.
- Use small molds to make the chips into various parts.
- If you need a smaller portion, you can easily halve this recipe.
More fruit desserts you will like:
Triple Berry Crisp
When the summer berries reach their peak, make them into warm berries and enjoy them with a spoonful of frozen yogurt or whipped cream.
For filling:
- 1 1/2 cup Sliced strawberries
- 1 1/2 cup blueberry
- 1 1/2 cup blueberry
- 1/4 teaspoon cinnamon
- 1 piece teaspoon lemon peel
- 2 pcs teaspoon corn starch
- 1/4 cup Sugar or agave, I use organic
For topping:
- 1 piece cup Quaker Oatmeal
- 3 Spoon Light brown sugar, no packaging
- 3/4 teaspoon cinnamon
- 2 1/2 Spoon Melted butter
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Heat the oven to 375F degrees.
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Put strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 teaspoon cinnamon and lemon zest in a large bowl.
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Sprinkle with cornstarch. Toss until the fruit is covered.
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Put the fruit in the unoiled pie pan.
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Mix the remaining topping ingredients in a medium bowl and sprinkle on the fruit.
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Bake for about 40 minutes, or until the filling is golden brown and the fruit is soft.
service: 1 pieceCrispy / 8 points, Calories: 152Kcal, Carbohydrates: 29.5G, protein: 2 pcsG, fat: 4.5G, Saturated fat: 2.5G, cholesterol: 9.5Milligrams, sodium: 4.5Milligrams, fiber: 4G, sugar: 17G
Blue smart points: 6
Green smart points: 7
Purple smart points: 4
Points+: 6
Keywords: Berry pastry, berry dessert, fruit pastry, summer dessert
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