Often, if I make dessert, my true intention behind it is so that we can eat the leftovers for breakfast the following day. I put many bags of berries into the freezer this past summer when the prices were low and it’s been fun to use them to freshen up our winter meals. We recently made this crisp—which features far less butter and sugar than standard recipes, making it a great toddler treat—and the whole family loved it.
This crisp is only lightly sweetened, so it’s a healthy dessert to share with the littles.
- 1. Preheat oven to 375 F. In a large bowl, combine berries, lemon juice, cinnamon and 2 tablespoons flour. Place into a greased pie plate or 2-quart baking dish.
- In a medium bowl, stir together the oats, flour, sugar, yogurt, cinnamon and vanilla. Spoon over crisp, smoothing to cover evenly. Evenly distribute the butter cubes over the top.
- Bake for 35-40 minutes or until the top is golden and the fruit is bubbly. Serve warm with whipped cream or ice cream, or enjoy for breakfast with yogurt.
Use fresh blueberries, raspberries, or blackberries, or a combination of the fruits.
Use all purpose flour or your favorite gluten free flour blend instead of wheat.
Add 1 tablespoon flaxseed meal to the topping for added fiber and healthy fats.