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Berry Crisp
15 min prep time
55 min cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Berry Crisp
This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.
15 min prep time
55 min cook time
8servings
1 wedge (1/8 of recipe)
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Step-By-Step Instructions:
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Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
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In a medium bowl combine the berries, lemon zest, lemon juice, 2 Tbsps. Splenda® Sugar blend, corn starch and cinnamon. Mix well and pour into pie pan.
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In another medium bowl, combine the oats, remaining 1 tbsp Splenda sugar blend, brown sugar blend, pecans, and margarine. Work the margarine into the dry ingredients with your hands until it is crumbly.
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Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm.
Nutrition facts
8 Servings
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Serving Size
1 wedge (1/8 of recipe)
- Amount per serving Calories 170
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Total Fat
11g
- Saturated Fat 1.5g
- Sodium 55mg
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Total Carbohydrate
20g
- Dietary Fiber 4g
- Total Sugars 6g
- Protein 3g
- Potassium 177mg
- Phosphorous 80mg
Ingredients
nonstick cooking spray
1
strawberries (sliced)
1 lbs
blueberries
1 pints
lemon juice (2 tbsp. juice, 1 tsp. zest)
1 whole
low-calorie sugar substitute (divided use)
3 tbsp
Cornstarch
1 1/2 tbsp
ground cinnamon
1 tsp
old-fashioned rolled oats
1 cup
brown sugar substitute
3 tbsp
pecans (chopped)
1/2 cup
trans-fat-free margarine (diced)
4 tbsp
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