Low Fat Strawberry Blackberry Crisp Recipes

VERY BERRY CRISP

Steps:

• In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray. , In a small bowl, combine the cracker crumbs, oats, brown sugar, almonds, cinnamon and remaining flour. Stir in the oil, butter and water until moistened. Sprinkle over berries., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown.

BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

BLUEBERRY-STRAWBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
• In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
• Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.

THE ULTIMATE HEALTHY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
• To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
• To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
• Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

HEALTHIER APPLE CRISP II

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

LOW FAT STRAWBERRY & BLACKBERRY CRISP

Steps:

• Preheat oven to 325 degrees F.
• Mix filling ingredients (All berries, sugar and flour) in a small bowl, then spoon into the bottom a non-stick (or non-stick sprayed) 9 in pan, square or round.
• Mix topping ingredients (oatmeal, vanilla, sugar, and margin) in that same bowl, spread over filling. (Topping should be a dough like texture).
• Bake for 30 minutes or until top is golden brown.

BERRY-LICIOUS CRISP

Steps:

• In a large bowl, combine the berries and apple. Combine sugar and cornstarch; sprinkle over fruit and gently toss to coat., Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over fruit mixture., Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm.

HEALTHY SUGAR-FREE LOW CARB BLACKBERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the berries, lemon juice, and sweetener. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
• Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
• In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
• Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
• Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
• Bake the cobbler for about 25-30 minutes, until the top is golden. Rest at least 10 minutes before serving, or cool to room temperature for even thicker cobbler.

BLACKBERRY CRISP

Steps:

• Place blackberries in a greased 1-qt. baking dish.
• In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth; pour over berries.
• Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly.
• Sprinkle over berries.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.
• Serve warm with ice cream.