Real Recipes From Real Home Cooks ®

diabetic triple berry crisp

(1 rating)
Recipe by
Paul Bushay
Mesa, AZ

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 %

(1 rating)
yield 18 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For diabetic triple berry crisp

  • 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

How To Make diabetic triple berry crisp

  • 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.

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