Double Berry Crisp Recipes

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TRIPLE BERRY KAHLUA CRISP WITH DOUBLE THE CRUMBLE.



Triple Berry Kahlua Crisp with Double the Crumble. image

Because triple the berry needs to be extra heavy on the crumbly stuff.

Provided by Tieghan Gerard

Categories     Dessert     Snack

Time 35m

Number Of Ingredients 15

2 cups fresh strawberries (quartered)
2 cups fresh blueberries
1 1/2 cups fresh blackberries
2-4 tablespoons kahlua (depending on your taste)
1 teaspoon vanilla extract
1/4 cup brown sugar
1/2 a lemon (zested)
2 cups old fashioned rolled oats (use gluten free if needed)
6 tablespoons flour (use gluten free if needed)
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks unsalted butter (softened)
vanilla bean ice cream (for serving)

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 12 inch cast iron skillet or 9x13 inch baking dish toss together the strawberries, blueberries and blackberries. Add the Kahlua, vanilla extract, brown sugar (1/4 cup) and lemon zest. Toss well to combine.
  • In a medium size bowl add the oats, flour, brown sugar (1/2 cup), baking soda, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Sprinkle the crisp over the berries. Bake for 25-30 minutes, until crisp is golden brown and the fruit is bubbling up and smells amazing.
  • Serve immediately with a large scoop of ice cream and a drizzle of the sauce that settles in the skillet. DEVOUR!

Nutrition Facts : Calories 245 kcal, Carbohydrate 52 g, Protein 4 g, Fat 2 g, Cholesterol 2 mg, Sodium 221 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving

DOUBLE BERRY CRISP RECIPE



Double Berry Crisp Recipe image

A comforting and delicious berry crisp

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 40m

Number Of Ingredients 13

¾ cup all-purpose flour (90 grams)
1 cup old-fashioned oats (100 grams)
½ cup brown sugar (107 grams)
¼ cup granulated sugar (50 grams)
1 teaspoon ground cinnamon (3 grams)
⅛ teaspoon kosher salt
10 tablespoons unsalted butter (141 grams, cold and cut into ½-inch pieces (1¼ stick))
3 cups fresh blueberries (510 grams)
3 cups chopped fresh strawberries (500 grams)
½ cup granulated sugar (100 grams)
¼ cup all-purpose flour (30 grams)
1 tablespoon freshly squeezed Lemon juice (14 grams, from ½ lemon)
⅛ teaspoon kosher salt

Steps:

  • Adjust oven rack to middle position and preheat oven to 375°F.
  • Spray an 8x8-inch (2-quart) baking dish with nonstick spray.

Nutrition Facts : Calories 395 kcal, Carbohydrate 63 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 38 mg, Sodium 81 mg, Fiber 4 g, Sugar 40 g, UnsaturatedFat 5 g, ServingSize 1 serving

DOUBLE-BERRY CRISP



Double-Berry Crisp image

This sweet-tart treat has an extra-crispy topping, thanks to the addition of cornflakes. Orange juice and orange peel accent the blueberry-raspberry flavor. -Bernadette Beaton, Goose River, Prince Edward Island

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 cup sugar
1/4 cup cornstarch
2 tablespoons orange juice
1 teaspoon grated orange zest
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 cup old-fashioned oats
1/2 cup cornflakes
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter, melted

Steps:

  • In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts :

EASY DOUBLE BERRY CRISP



Easy Double Berry Crisp image

Turn to this easy scratch recipe when you're craving something sweet and homey. A simple streusel topping flavored with cinnamon gets layered on top of a bed of fresh blueberries and raspberries, baked until the fruit is bubbly and the streusel is golden and crisp. Serve with ice cream for an extra-sweet indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut in pieces
3 cups fresh blueberries
3 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
  • In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
  • Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
  • Cool at least 20 minutes before serving.

Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 40 mg, Fat 3, Fiber 7 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 45 g, TransFat 1/2 g

TRIPLE BERRY CRISP



Triple Berry Crisp image

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 10

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

DOUBLE CRUNCH BUMBLEBERRY CRISP



Double Crunch Bumbleberry Crisp image

Make and share this Double Crunch Bumbleberry Crisp recipe from Food.com.

Provided by QueenJellyBean

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon grated orange rind
1 1/2 cups chopped rhubarb
1 cup sliced strawberry
1 cup sliced peeled apple
1 cup blueberries

Steps:

  • Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan.
  • In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
  • Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
  • Toss together fruit. Arrange over base. Pour sauce over top.
  • Sprinkle with remaining flour mixture.
  • Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.

Nutrition Facts : Calories 385.8, Fat 12.5, SaturatedFat 7.5, Cholesterol 30.5, Sodium 92.8, Carbohydrate 66.8, Fiber 3.1, Sugar 43.3, Protein 3.9

SOUR CHERRY CRISP WITH BERRIES



Sour Cherry Crisp with Berries image

This delicious sour cherry crisp recipe is made with a combination of fresh sour cherries, blackberries, and blueberries. Topped with a rolled oat crisp topping, it tastes fantastic served warm with vanilla ice cream!

Provided by Laura / A Beautiful Plate

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 15

1 quart sour cherries (de-stemmed and pitted)
1 cup fresh blueberries
1 cup fresh blackberries
⅓ cup honey
2 tablespoons tapioca starch
1 teaspoon vanilla
¼ teaspoon Diamond Crystal kosher salt
zest of 1 lemon
½ cup (50g) almond meal or flour
½ cup (60 g) all-purpose flour
¼ cup (22 g old-fashioned rolled oats
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
2 pinches kosher salt
4 tablespoons (2 oz; 60 g) cold unsalted butter

Steps:

  • Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly butter and set aside an oven-safe pie dish, roughly 9-inches in diameter.
  • Prepare Filling: Combine the pitted cherries, blueberries, and blackberries in a bowl. Add the honey, tapioca, vanilla, salt, and lemon zest and stir the mixture together gently until all the ingredients are evenly distributed. Place the fruit mixture in the pie dish and spread evenly into a thick layer.
  • Prepare Crisp Topping: In a separate bowl, whisk together the almond meal, all-purpose flour, rolled oats, cinnamon, and salt. Cut the butter into 1/2-inch cubes and using your fingers, distribute it into the dry ingredients. Use your fingers to press the mixture together until clumps and crumbs form.
  • Sprinkle and cover the fruit evenly with the crumb mixture. Bake for 30 to 40 minutes, or until top is golden brown and fruit is bubbling slightly. If needed, place the pie dish on a baking sheet to catch any drippings. Allow to cool for 10 to 15 minutes on a rack before serving. Best served warm with vanilla ice cream.

Nutrition Facts : ServingSize 1 serving, Calories 394 kcal, Carbohydrate 62 g, Protein 6 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 112 mg, Fiber 7 g, Sugar 37 g, UnsaturatedFat 9 g

BLUEBERRY CRISP



Blueberry Crisp image

Once you try this recipe you will never want another! Perfection in every bite!

Provided by Amanda Rettke

Categories     Dessert

Time 1h5m

Number Of Ingredients 11

10 cups fresh blueberries, (washed)
1 cup (200g) brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 cups (180g) quick-cooking oats
2 cups (250g) all-purpose flour
2 cups (400g) packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup (2 sticks, 226g) butter, (cubed while cold)

Steps:

  • Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.

Nutrition Facts : ServingSize 12 g, Calories 422 kcal

BLUEBERRY CRISP



Blueberry Crisp image

This Blueberry Crisp is topped with a crunchy oat topping that's impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.

Provided by Averie Sunshine

Categories     Crisps

Time 1h10m

Number Of Ingredients 10

4 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
6 tablespoons unsalted butter, cold (3/4 of 1 stick)
1/2 cup brown sugar
1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
whipped cream, whipped topping, or ice cream, optional for serving

Steps:

  • Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
  • Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
  • To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
  • Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
  • Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
  • Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
  • Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
  • Crisp will keep airtight at room temp for up to 5 days, noting that the topping may soften as time passes.

Nutrition Facts : Calories 339 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TRIPLE BERRY CRISP



Triple Berry Crisp image

The easiest Triple Berry Crisp made with frozen berries for a juicy berry filling nestled under a crispy oat topping.

Provided by Lauren Allen

Categories     Dessert

Time 1h

Number Of Ingredients 13

1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon ground cinnamon
dash of salt
2/3 cup unsalted butter (, melted)
4 1/2 cups frozen berries (**raspberries, blackberries and blueberries)
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.
  • Pour in the melted butter and stir to incorporate. Set aside.
  • In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
  • Pour mixture into an 8x8'' or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say "glob" because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
  • Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
  • Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
  • Cover leftovers and store in the refrigerator for up to 5 days.
  • You might also love easy homemade apple crisp!

Nutrition Facts : Calories 372 kcal, Carbohydrate 58 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 73 mg, Fiber 4 g, Sugar 36 g, ServingSize 1 serving

MIXED BERRY CRISP



Mixed Berry Crisp image

An easy mixed berry crisp that's made with frozen berries so that you can enjoy it all year long. This crisp is perfect served with a huge scoop of ice cream!

Provided by Danielle

Categories     Dessert

Time 55m

Number Of Ingredients 9

1/2 cup (65 grams) all-purpose flour ((spooned & leveled))
3/4 cup (150 grams) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (115 grams) cold unsalted butter (, cubed into small pieces)
1 cup (100 grams) old-fashioned rolled oats
5 cups (700 grams) mixed berries (, frozen or fresh)
1/3 cup (65 grams) granulated sugar
1/4 cup (31 grams) all-purpose flour ((spooned & leveled))

Steps:

  • Preheat oven to 350°F. Spray a 9-inch round pie plate with nonstick cooking spray and set aside.

MIXED BERRY CRISP



Mixed Berry Crisp image

This recipe is a staple dessert. Made with three types of berries it's a triple treat.

Provided by Holly Nilsson

Categories     Dessert

Time 55m

Number Of Ingredients 11

6 cups fresh mixed berries (or frozen, (do not defrost))
4 tablespoons flour
1 teaspoon lemon zest
¼ cup sugar
¼ cup butter
¼ cup flour
½ cup brown sugar
½ cup oats
½ teaspoon cinnamon
½ cup coconut
¼ cup chopped pecans ((optional))

Steps:

  • Preheat oven to 375°F.
  • In a 2 quart baking dish combine berries, flour, lemon zest and sugar.
  • Combine topping ingredients in a bowl until well mixed. Sprinkle topping over berries.
  • Bake 45 minutes or until berries are hot and bubbly.
  • Serve with vanilla ice cream if desired.

Nutrition Facts : Calories 336 kcal, Carbohydrate 59 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 76 mg, Fiber 6 g, Sugar 40 g, ServingSize 1 serving

DOUBLE BERRY APPLE CRISP



Double Berry Apple Crisp image

This double berry apple crisp is packed full of fresh strawberries, blueberries and apples. It's perfectly sweet and topped with a brown sugar oat crisp.

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 cups peeled and chopped apples
1 cup fresh blueberries
1 cup fresh sliced strawberries
2 tablespoons brown sugar (you can add more if your apples or fruit is tart)
2 tablespoons all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
4 tablespoons unsalted butter, room temperature
2 tablespoons flour
Pinch of kosher salt

Steps:

  • Preheat oven to 350 degrees. For filling: In a medium sized mixing bowl add all ingredients together and stir to combine. Pour into a 9x9 baking dish, cover with topping and bake for about 40 minutes until the top is browned and the fruit is bubbly. For topping: In a small bowl stir together all ingredients until combined and crumbly. Note: You can also bake your crisp in 4 larger ramekin dishes instead of a 9x9 dish if desired.

THE BEST BLACKBERRY CRISP



The Best Blackberry Crisp image

Provided by Mel

Categories     Dessert

Time 1h30m

Number Of Ingredients 9

1 1/2 cup old-fashioned or quick oats (I prefer the texture of quick oats here)
1 cup all-purpose flour
1 cup packed light brown sugar
1/4 teaspoon salt
1 cup butter, cut into tablespoon-size pieces
8-10 cups fresh blackberries (washed and dried well)
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
  • Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
  • In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
  • Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
  • Sprinkle the crisp topping evenly over the top.
  • Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
  • Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 50 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 191 mg, Fiber 6 g, Sugar 28 g

DOUBLE CRUST MARIONBERRY CRISP



Double Crust Marionberry Crisp image

This recipe can also be cut into squares and frozen.

Provided by Sandy

Number Of Ingredients 7

2 cups flour
2 cups oatmeal
1/2 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1 1/2 3 sticks butter, melted
1 1/2 cups marionberry preserves

Steps:

  • Preheat oven to 350 and grease a 9×13 pan.
  • In a large bowl, mix together the flour, oats, sugar, salt, baking soda, and melted butter.
  • Press 2/3 of the mixture into the bottom of the 9×13 pan.
  • Spread the preserves over the mixture.
  • Crumble the remaining dough over the preserves.
  • Bake for 25-30 minutes until golden brown. Slightly cool; cut into squares and serve with premium vanilla ice cream.

A LITTLE FRUIT WITH MY CRISP



A Little Fruit with My Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups raspberries and sliced strawberries
1/3 cup granulated sugar
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the baking dish
2 cups all-purpose flour
2/3 cup oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pecans
Dash of kosher salt
1 cup heavy cream
1 teaspoon granulated sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
  • For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
  • Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
  • For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
  • Scoop out the crisp with a spoon and top with sweetened whipped cream

BERRY CRISP



Berry Crisp image

This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!

Provided by Shelly

Categories     Pie

Time 1h

Number Of Ingredients 13

1 1/4 cup quick oats
1 1/2 cup flour
1 cup light brown sugar
1 teaspoon kosher salt
1 cup cold butter, diced
2 cups strawberries, cut in half, or quarters if large
2 cups blueberries
1 cup raspberries
1 cup blackberries
1/4 cup granulated sugar
2 tablespoons orange juice
2 teaspoons vanilla
1/4 cup flour

Steps:

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
  • In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
  • Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
  • Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
  • Bake for 45 minutes, until the top is golden and the berries are bubbly.

Nutrition Facts : Calories 396 calories, Sugar 25.2 g, Sodium 240.9 mg, Fat 19.7 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 52.5 g, Fiber 4.4 g, Protein 4.6 g, Cholesterol 48.8 mg

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