Berry Crisp With Oatmeal Topping Recipes

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BLUEBERRY-OATMEAL CRISP

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16



Blueberry-Oatmeal Crisp image

Steps:

  • Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
  • Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
  • Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
  • Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

TRIPLE BERRY CRISP

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 10



Triple Berry Crisp image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

BERRY OATMEAL CRISP

This is a wonderful way to take advantage of sweet, fresh seasonal berries. It is actually pretty quick, too. You can throw it together and pop it in the oven while having dinner. By the time you're finished your meal, dessert will be served.

Provided by JackieOhNo

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Berry Oatmeal Crisp image

Steps:

  • Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
  • Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
  • Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
  • Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.

Nutrition Facts : Calories 520.9, Fat 25.2, SaturatedFat 14.9, Cholesterol 61, Sodium 12.9, Carbohydrate 70.8, Fiber 8.3, Sugar 34.4, Protein 6.8

1/2 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated nutmeg
2 cups blueberries
2 cups raspberries
1 cup quick-cooking oatmeal
1/3 cup dark brown sugar (packed)
1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
whipped cream, for serving

SUMMER BERRY CRISP

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Provided by Sheila Lukins

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Blackberry     Blueberry     Raspberry     Oat     Summer     Parade     Small Plates

Number Of Ingredients 14



Summer Berry Crisp image

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
  • 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
  • 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
  • 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING

To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16



Apple-Blueberry Crisp With Oatmeal Topping image

Steps:

  • Set oven to 350 degrees.
  • Butter a 2-quart casserole dish (or larger).
  • For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
  • In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
  • Let the apple mixture sit out at room temperature for about 25 minutes.
  • Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
  • Drizzle 2-3 tablespoons melted butter over the fruit mixture.
  • Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
  • Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
  • Serve warm with vanilla ice cream!

Nutrition Facts : Calories 584.4, Fat 30.2, SaturatedFat 18.5, Cholesterol 76.3, Sodium 258.5, Carbohydrate 78.5, Fiber 7.4, Sugar 46.7, Protein 5.1

5 large granny smith apples, peeled, cored and sliced
1 cup blueberries (fresh or frozen, do not thaw if frozen)
3 -4 tablespoons white sugar
3 -4 tablespoons light brown sugar
2 tablespoons flour
2 teaspoons cinnamon
1 pinch nutmeg (or to taste)
3 tablespoons melted butter (no substitutes!)
vanilla ice cream
3/4 cup flour
2 tablespoons flour
7 tablespoons oats (not instant or quick oats)
1/3 cup sugar
1/3 tablespoon light brown sugar
1/2 teaspoon cinnamon
3/4 cup butter (cut into small pieces, no substitutes!)

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 9



Two-Berry Crisp with Pecan Streusel Topping image

Steps:

  • Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
  • In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
  • Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 510, Carbohydrate 77 g, Cholesterol 40 mg, Fat 4, Fiber 8 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 51 g, TransFat 1/2 g

3/4 cup quick-cooking oats
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, cut into pieces
1/4 cup chopped pecans
1 can (21 oz) blueberry pie filling
2 cups Cascadian Farm® frozen organic raspberries
3 tablespoons granulated sugar
1 tablespoon Gold Medal™ all-purpose flour

FROZEN BERRY CRISP

Crisp with frozen berries. Even Courtney will eat this one.

Provided by Erin Wallace

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9



Frozen Berry Crisp image

Steps:

  • Mix berries, white sugar, and cornstarch together lightly. Set aside.
  • Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
  • Bake in the preheated oven until golden, about 1 hour.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.2 g, Cholesterol 36.6 mg, Fat 15.2 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 8.9 g, Sodium 15.6 mg, Sugar 54.2 g

5 ½ cups mixed frozen berries
¼ cup white sugar
2 tablespoons cornstarch
2 cups brown sugar
¾ cup unsalted butter, melted
1 tablespoon vanilla extract
½ cup all-purpose flour
1 teaspoon ground cinnamon
2 cups rolled oats

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