Triple Berry–Maple Crisp
9
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
If fresh berries aren’t available, use a 12-ounce package of frozen mixed berries; no need to thaw them.
Ingredients
Blueberries
2 cup(s)
Raspberries
6 oz, (1 container)
Blackberries
6 oz, (1 container)
Sugar
¼ cup(s)
Maple syrup
2 Tbsp
Lemon zest
1 Tbsp, grated (about 2 lemons)
Cornstarch
1 Tbsp
Table salt
¼ tsp
Uncooked rolled oats
½ cup(s), (old-fashioned) variety
Whole wheat flour
¼ cup(s), pastry variety
Packed brown sugar
¼ cup(s)
Ground cinnamon
1 tsp
Unsalted butter
1 Tbsp, melted
Canola oil
1 Tbsp
Table salt
⅛ tsp
Instructions
1
Preheat the oven to 375°F. Spray a 1 1⁄2-quart baking dish with nonstick spray.
2
To make the filling, combine the filling ingredients in a large bowl; spoon into the baking dish.
3
To make the topping, with a wooden spoon, stir together the topping ingredients in a medium bowl. Squeeze the mixture together to form a loose ball, then break it into small pieces and sprinkle evenly over the filling. Bake until the filling is thick and bubbly and the topping is golden, about 35 minutes, loosely covering the crisp with foil during the last 15 minutes to prevent overbrowning, if necessary. Yields 1⁄6 of crisp per serving.
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