There’s nothing better than freshly picked berries in the summertime; so it’s only natural that the best, easiest dessert to prepare in the summertime is a fruit crisp. This healthy baked berry crisp features all the components of a classic berry crisp: deliciously sweet and tart berries, topped with a crispy crumble made with flour, oats, sugar, and butter. This berry crisp is delicious enough to bring to a barbeque, but also easy and healthy enough to make for yourself to snack on during the week. If you’re looking for something to do with all of those berries, this is the recipe for you.
All about this healthy baked berry crisp
This past weekend, the kids picked berries in my father in law’s garden. He has this huge, amazing garden in their backyard, filled with every fruit and vegetable you could imagine. It is his pride and joy!
He told my son that he had a lot of raspberries that needed to be picked, and it was all my son could talk about for a couple of days. So we headed over there one evening, and all the kids picked the berries with their nonno: red and golden raspberries, and huge blackberries. There were a ton of berries, and they filled two small bowls.
My husband was encouraging me to do something with the berries, and I decided it was the perfect opportunity to make a berry crisp. I had made one the year prior, but I wanted to perfect my recipe.
When I measured out the berries to write this recipe, I realized there weren’t quite enough to cover the bottom of my tart pan. To bulk up the berries, I grabbed some frozen blueberries from my freezer (I always have frozen fruit on hand to add to my yogurt bowls). Before adding the blueberries, I defrosted them fully. Since frozen fruit has a lot of moisture, I wanted to make sure they didn’t water down the recipe.
Once I added the blueberries to the other berries, I had a total of 5 cups of berries for this recipe. To me, this was the perfect amount.
So, takeaway: it doesn’t matter what berries you use for this recipe (raspberries, blackberries, blueberries, strawberries will all work here). And, you can use frozen fruit, just make sure they are fully defrosted first.
What you’ll need to make this healthy baked berry crisp
- You can use any berries you have on hand, or whichever ones you prefer: raspberries, blackberries, blueberries, or strawberries.
- You can use fresh or frozen berries.
- If you use frozen berries, be sure to defrost them fully, and discard the melted liquid.
- corn starch
- I used cane sugar; I like the coarser texture.
- If using real sugar isn’t your thing, you can use sugar replacements.
- old fashioned oats
- brown sugar
- light butter
- vanilla extract
How to make this healthy baked berry crisp
This is the easiest recipe ever, which makes it ideal for a quick summer dessert. Start off by preheating the oven to 375F.
While the oven preheats, you can prepare the other two components of this recipe: the berry filling and the crumble topping.
To prepare the berry filling, make sure the berries are washed and dried (if you are using fresh). If you are using frozen berries, make sure they are fully defrosted and drained of all excess water. This is super important, otherwise your filling will be way too watery and runny.
Note: you can also use a combination of fresh and frozen fruit here.
Toss the berries with the cornstarch, sugar and cinnamon in a large bowl. Then, pour the berries into a pie or tart plate in an even layer.
To form the crumble topping, combine the flour, oats, sugar, brown sugar, cinnamon, a pinch of salt, and the vanilla in a bowl. Next, melt the butter in a small bowl and add the melted butter to the other ingredients.
Stir the ingredients together. You can use your fingers, too. The mixture should resemble wet sand. Sprinkle the topping along the top of the berry mixture.
Bake the crisp for 40 minutes, or until the berries are cooked down and bubbly, and the topping is golden brown. Serve alone, or with whipped cream or ice cream.
Healthy Baked Berry Crisp
- pie or tart plate
- 5 cups berries raspberries, blackberries, blueberries, strawberries - see notes above for using frozen berries
- 1 tablespoon corn starch
- 2 tablespoons sugar I use Cane Sugar
- 1/4 teaspoon cinnamon
- 1/2 cup old fashioned oats
- 1/2 cup flour
- 2 tablespoons sugar I use Cane Sugar
- 2 tablespoons brown sugar
- 1/4 cup light butter melted, I use Land o’ Lakes
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Preheat the oven to 375F.
- Toss the berries with the corn starch, sugar and cinnamon.
- Pour the berry mixture into a round pie or tart dish.
- Combine the flour, oats, sugar, brown sugar, cinnamon, and vanilla extract in a mixing bowl.
- Melt the butter and add it to the dry ingredients.
- Stir to combine.
- Using your fingers, sprinkle the crumble topping evenly on top of the berry mixture.
- Bake for 40 minutes or until the berries are cooked down and bubbly, and the topping is browned to your liking.
- 6 WW points (all plans)
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