Berry Crisp with Brown Sugar-Almond Topping


Makes 8 servings


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


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

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