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Berry Crisp with Brown Sugar-Almond Topping
Yield: Makes 8 servings
Ingredients:
2cups frozen blackberries, thawed, undrained
2cups frozen raspberries, thawed, undrained
1cup frozen blueberries, thawed, undrained
1/2cup plus 3 tablespoons all-purpose flour, divided
8packets sugar substitute
1-1/2teaspoons grated fresh ginger
1teaspoon vanilla
1/2cup uncooked old-fashioned oats
1/4cup butter, cut into small pieces
1/4teaspoon ground cinnamon
1/4cup slivered almonds
3tablespoons packed dark brown sugar
Preparation:
1.Preheat oven to 350°F. Spray 9-inch baking dish with nonstick cooking spray. 2.Combine blackberries, raspberries, blueberries with liquid, 3 tablespoons flour, sugar substitute, ginger and vanilla in large bowl; mix well. Spoon into prepared dish.3.Combine remaining 1/2 cup flour, oats, butter and cinnamon in medium bowl. Cut butter into oat mixture with 2 knives or a pastry blender until mixture resembles coarse crumbs. Spoon evenly over berry mixture. Sprinkle almonds, then brown sugar evenly over top. 4.Bake 30 minutes or until bubbly. Cool 30 minutes on wire rack to blend flavors.
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