Mini Healthy Berry Crisp

A simple, lower sugar mini healthy berry crisp with an oatmeal cookie topping.

It's the best summer berry dessert!

How to make mini healthy berry crisp

Featured Ingredients

For the crisp topping:

• Flour and oats: A combination of the two will be the base of your crisp topping.
• Brown sugar: Light or brown will work here, depending on how much molasses flavor you enjoy.
• Cinnamon: I like to think of this topping as an oatmeal cookie, and oatmeal cookies must have cinnamon.
• Butter: To bring the crumble topping together.

For the berry filling:

• Berries: A mixture of blueberries, blackberries, raspberries and strawberries, fresh or frozen.
• Sugar: To sweeten up the filling.
• Lemon: To add brightness and freshness to the berry filling.
• Vanilla: I like to call this filling vanilla berries because it's so good!
• Cornstarch: To thicken the berry filling.

To serve:

• Ice cream: Vanilla bean, to be precise. YUM!

Step-by-Step Instructions

1. Preheat oven to 375 degrees. Coat a 9x13 baking dish or 8 ramekins with cooking spray.
   • If using ramekins, line them on a baking sheet. Set aside.
2. Place the flour, oats, brown sugar, cinnamon, salt and butter in the bowl of a food processor.
3. Pulse, drizzling in 7-8 tablespoons of ice water, until the mixture starts to come together in large clumps.
4. In a large mixing glass mixing bowl, stir together the berries, sugar, lemon juice, vanilla extract and cornstarch.
5. Transfer the berry mixture to the prepared baking dish or ramekins and spread in one even layer.
6. Use your fingers to crumble oatmeal cookie mixture on top of the berries.
7. Bake 30-40 minutes or until crust is lightly browned and berries are bubbly.
8. Serve warm with vanilla bean ice cream (optional).

Recipe Substitutions and Alterations

• For the flour: My favorite flour for this recipe is whole wheat pastry flour, but whole wheat, whole wheat white, all-purpose, gluten free all-purpose, and oat flour will work.
  • I like whole wheat pastry flour because it has a finer, lighter texture than whole wheat (but with the same nutritional profile), resulting in a more tender topping.
• For the oats: If you don't have old-fashioned rolled, you could use quick oats.
• For the butter: Try coconut oil.
• For the berries: Use any single berry or a mix of berries for the filling. And they can be fresh or frozen berries.
• For the lemon: Try with fresh orange or lime.

Nutrition Considerations

• To make this gluten free: Use gluten free all-purpose flour or gluten free oat flour.
  • Use gluten free rolled oats. Be sure all other ingredients are gluten free.
• To make it dairy free: Serve with dairy free ice cream.
• To make it vegan: Use coconut oil instead of butter.
  • Serve with plant-based ice cream.
• To make it nut free. This recipe does not contain nuts.
  • Be sure all packaged ingredients are nut free.

A few other berry recipes you’ll *swoon* over:

• Blueberry Date Muffins
• Blueberry Donuts with Orange Glaze
• Almond Flour Blueberry Muffins
• Strawberry Chia Jam
• Mixed Berry Bread Pudding
• Strawberry Basil Bruschetta
• Chocolate Overnight Oat & Raspberry Chia Pudding Parfaits

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