Berry Crisp with Brown Sugar-Almond Topping the Editors of Publications International, Ltd.
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|
|1/2||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|
- 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.
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