Make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.
This Triple Berry Crisp with fresh strawberries, blueberries, and raspberries has a delicious cinnamon-oat topping and is excellent with any combination of berries. Leftovers make a great breakfast with some yogurt.
Ingredients
For the filling:
- ▢1 1/2 cups sliced strawberries
- ▢1 1/2 cups blueberries
- ▢1 1/2 cups raspberries
- ▢1/4 tsp cinnamon
- ▢1 tsp lemon zest
- ▢2 tsp cornstarch
- ▢1/4 cup sugar or agave, I use organic
For the topping:
- ▢1 cup Quaker quick oats, (check labels for gluten-free)
- ▢3 tbsp light brown sugar, not packed
- ▢3/4 tsp cinnamon
Instructions
- Heat oven to 375F degrees.
- Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.
- Sprinkle with cornstarch. Toss until fruit is coated.
- Place fruit in an ungreased pie dish.
- Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.
- Bake about 40 minutes or until topping is golden brown and fruit is tender.
