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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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