Diabetic Triple Berry Crisp Recipe

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Diabetic Triple Berry Crisp

Paul Bushay

By
@chefbunyan

I got this one from allrecipes.com! You can use frozen fruit if you can't get fresh

Nutrition Information:

Serving Size 1/18 of a recipe
Servings Per Recipe 18
Amount Per Serving
Calories 295
Calories from Fat 146
% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 9.9g 49 %
Cholesterol 41mg 14 %
Sodium 113mg 5 %
Potassium 113mg 3 %
Total Carbohydrates 13.5g 4.5 %
Dietary Fiber 3g 12 %
Protein 3.2g 6 %
Sugars 4.25g
Vitamin A 10 %
Vitamin C 10 %
Calcium 4 %
Iron 13 %
Thiamin 19 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 8 %
Folate 20 %

Rating:
★★★★★ 1 vote
Comments:
Serves:
18
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 1/2 c
fresh blackberries
1 1/2 c
fresh raspberries
1 1/2 c
fresh blueberries
2 Tbsp
splenda/sugar blend
2 c
all-purpose flour
2 c
oatmeal, uncooked
3/4 c
firmly packed splenda/brown sugar blend
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
3 stick
butter

Step-By-Step

1Preheat oven to 350
2In a large bowl, gently toss together blackberries, raspberries, blueberries, and Splenda/sugar blend; set aside.
3In a separate large bowl, combine flour, oats, Splenda brown/sugar blend, cinnamon, and nutmeg
4Cut in butter until crumbly.
5Press half of mixture in the bottom of a 9x13 inch pan.
6Cover with berries.
7Sprinkle remaining crumble mixture over the berries.
8Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American