June 4, 2015

Berry Crisp

By cancerconnect

5 cups mixed berries, washed, drained and hulled (Can use blueberries, blackberries, raspberries or strawberries)
1 Tbsp. lemon juice
2 Tbsp. tapioca
2-4 Tbsp. sugar, adjust according to the fruit’s natural sweetness
2 Tbsp. cassis blackberry liquor (optional)
1/2 cup flour
1/2 cup brown sugar
1/4 cup no trans fat margarine
1/4 cup pecans or walnuts, chopped
1 cup raw oatmeal
Lite whipped topping, for garnish
Nonstick cooking spray


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, toss berries with lemon juice, tapioca, sugar and liquor.
  3. Spray a 9x13inch baking dish with nonstick cooking spray.
  4. In a bowl, combine flour, brown sugar, margarine and nuts.  Mix well and add in oatmeal, mixing lightly.
  5. Sprinkle oatmeal topping over berry mixture.
  6. Bake in oven for 45 minutes.
  7. Serve warm with litewhipped topping.

Serves:  10
Calories per serving:  175
Calorie equivalent:  1 fruit, 1 carbohydrate, 1 fat
Recipe courtesy of the California Health and Longevity Institute

Tags: Dessert