Healthier Berry Crisp

This was so delicious it flew out of the pan. Luckily I was able to sneak in a few pics (nothing weird around here about mom pulling out her camera in the middle of eating supper!). With or without ice cream, my family went insane over this, and have been requesting it ever since.

I really love that I just dump the frozen berries into the dish and let them thaw. I microwaved the dish for a few minutes to speed it up, because I was in a hurry to get it in the oven. This was one of the healthier recipes I found when googling 'berry crisp', and fortunately, it also ended up tasting amazing! This will be our go-to berry crisp recipe this summer!

Healthier Berry Crisp

(originally called Any Season Berry Crisp, posted here)

Ingredients for the Fruit Filling:

• 24 oz frozen berries, thawed but not drained
• 2 Tbsp whole wheat pastry flour (I used whole wheat flour)
• 1 Tbsp unrefined granulated sugar

Ingredients for the Crisp Topping:

• 1 cup old-fashioned rolled oats
• 2 Tbsp whole wheat pastry flour (again, whole wheat flour)
• 2 Tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbsp neutral-flavored vegetable oil
• 2 Tbsp pure maple syrup
• 2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Lightly oil a 9 (or 8) inch baking dish.

For the fruit filling: Pour the thawed berries + any accumulated juices into the prepared baking dish. Add in the flour and sugar and stir until well-combined.

For the crisp topping: In a medium mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Stir with a fork until combined. Pour in the vegetable oil, maple syrup, and vanilla extract. Stir until well-incorporated.

Sprinkle crisp topping evenly over the fruit filling. Bake for 20-25 minutes, or until the fruit filling is hot & bubbly and the crisp topping is golden brown.

Nutritional Information Per Serving:

311 calories, 9.6 grams fat, 0.5 grams saturated fat, 14.6 grams fiber, 18.7 grams sugars, 4.8 grams protein