Diabetic Triple Berry Crisp

Diabetic Triple Berry Crisp Recipe

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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

How to Make Diabetic Triple Berry Crisp

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.

Printable Recipe Card

About Diabetic Triple Berry Crisp

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




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