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 %


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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

Directions Step-By-Step

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