Berry Crisp - Weight Watchers Core Recipe

This was pretty good, even my hubby liked it. I was looking for an apple crisp so I changed it a little bit. Used 16 oz of sliced and cored apples instead of the fruit. Used 2 tsp of pumpkin pie spice instead of cinnamon and nutmeg. And 1/4 cup evaporated skim milk, I agree with another review and will up that to 1/2 cup next time. For the crisp I used 1/4 Splenda brown sugar substitue instead and I didn't have any fat free plain yogurt so I used 6 oz fat free sour cream and it turned out good. Loved how easy this was, will make again!

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The fruit filling was very tasty! But I might prefer a little less spice. The topping seemed more crust-like than crumb-ish which is different from crisp recipes I have used before! Interesting! Thanks for sharing! ~Sue

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This was the first Core recipe I tried and it was great! I loved the almond flavoring. It added just the right flavor to make the topping unique. The fact that it was so easy and quick to make was another added bonus. Thanks.

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Made this today and we really like it. I made it just was put down except I added a bit more whole grains to the topping. Thanks for the great recipe!

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Good, but not great. Next time I am going to do the suggestion of others and decrease the yogurt to 6 oz. and use apples or peaches. I think I would like it better with vanilla instead of almond extract also. I will try again and experiment with Core Foods.

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Very good, but not exceptional. This is great for those on a diet, and for those not liking their desert too sweet. I served this with strawberry frozen yogurt. Also cut down the yogurt to 6 oz.

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My only criticism is that the Splenda gives it a slightly artificial taste, but that can't be helped if you want it to be core/diet. It is peach season here, so I substituted fresh sliced peaches for the berries, and it worked great. I didn't measure them, just added enough to fill the baking dish. Since ginger goes well with peaches, I added a small amount of powdered ginger, about 1/4 tsp. I also followed the suggestion of another review to cut down the yogurt to 6 ounces. It resulted in a crispy crust. Everyone in the family loved it, including my husband, who hates anything that he perceives as diet food. We will make this again!

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I'm sorry but this recipe turned out awful! I followed it exactly and it was not a pretty picture! First of all, there is WAY too much nutmeg! A Dash would have been sufficient. The topping was not crispy and I let it stay in a little extra time, too. I was so disappointed because since I've started my diet, I have been avoiding dessert. This was a let-down. Also, I wish I would have read the tips in the reviews before I made it. Thanks anyway!

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I am giving this 5 stars considering that it is Core; otherwise, I would probably give it 4. I made it twice, the first time as directed (except that I lengthened the cooking time), and the second time, with only 75% of the yogurt. I liked the result of the second time better. I used blueberries the first time and a mixture of blueberries and cherries the second time, and I didn't feel like it needed to be sweetened. Thanks for the recipe! Made for Healthy Choices ABC.

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A very easy and fast dessert to put together. I used to much fruit for the amount of pudding and it was a little dry. I used sugar free, fat free vanilla yogurt in the topping and should have left out the almond extract. Next time I fix it, I'll follow the directions.

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Such a good dessert and easy to make!! I made this twice, first as written. I felt the crisp was more like an oatmeal pancake (still good though), so the next time I doubled the fruit mixture (added Splenda per previous comment), put in a 10 x 10 pan, and kept the topping as written which resulted in thinner, crispier topping, yum! (I guess you could also half the topping measurements, but I really wanted more anyway. This thing disappears quickly!) I also found that you should just lightly place the topping on. Pressing it down results in above-mentioned pancake syndrome. I also tried the topping once with vanilla and once with almond extract...both are good. This is definitely a keeper!!

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Good and guilt free, who could ask for more! The only change I made was I used fat free vanilla yogurt (because that was what I had) and omitted the almond extract. Sooooo good I will be making this again.

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This is a very good recipe, but overall I think the berry portion needed a little more sweetness, so next time I would add a little Spenda to the berries. I think it really depends on the berries and personal taste. We used blueberries. Thanks for the recipe

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We enjoyed this. I used a bag of frozen blueberries. I also used 1/2 cup fat free vanilla yogurt for the topping and finished up with fat free plain (because I had 1/2 cup that needed to be used before it went bad!). I cooked this 10 minutes longer than stated and my top never browned. I think I might cut back on the topping a smidge next time and see if it being thinner causes it to brown. A quick easy dessert that we all enjoyed, and which could be enjoyed guilt free. Thanks Kel!

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My oh my, this was so good. I made a half batch of this recipe and prepared three little individually sized berry crisps using a combination of frozen blueberries and raspberries with a bit of mango thrown in for good measure. Because of my little cups, I found myself using just 1/2 of the crisp topping prepared. Glad I did so as the crispy surface was much better then the part of the oats underneath. I also reduced the cooking time to 25 minutes. The berry filling was just delicious and I loved the slightly thickened consistency from the pudding mix and the added spiciness from the cinnamon and nutmeg. It is quite firm, like a canned filling so if you prefer a more saucy crisp you should add an extra 1/4 of milk. Yummo. Thanks KelBel.

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