TLC Cooking "Berry Crisp with Brown Sugar-Almond Topping"

Berry Crisp with Brown Sugar-Almond Topping

YIELD Makes 8 servings
See Cooking Videos

INGREDIENTS

2	cups frozen blackberries, thawed, undrained
2	cups frozen raspberries, thawed, undrained
1	cup frozen blueberries, thawed, undrained
1/2	cup plus 3 tablespoons all-purpose flour, divided
8	packets sugar substitute
1‑1/2	teaspoons grated fresh ginger
1	teaspoon vanilla
1/2	cup uncooked old-fashioned oats
1/4	cup butter, cut into small pieces
1/4	teaspoon ground cinnamon
1/4	cup slivered almonds
3	tablespoons packed dark brown sugar

PREPARATION:

Preheat oven to 350°F. Spray 9-inch baking dish with nonstick cooking spray.
Combine blackberries, raspberries, blueberries with liquid, 3 tablespoons flour, sugar substitute, ginger and vanilla in large bowl; mix well. Spoon into prepared dish.
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.
Bake 30 minutes or until bubbly. Cool 30 minutes on wire rack to blend flavors.

This recipe appears in: Cobblers & Crisps

Learn how to prepare the most tantalizing trifle and the perfect parfait with our yummy dessert recipes.

Learn how to make fruit cookies and how these recipes will make you the envy of all your friends.