Prep 10 mins
Cook 25 mins
My husband is completely addicted to pies. Unfortunately, it's a little hard to have a whole pie hanging around the house with only two people to eat it. Here's a lighter alternative to a traditional fruit pie. Berries are the best choice for low-carb diets. On top of being low in sugar, they are rich in vitamins and antioxidants.
- 1 1⁄2 cups mixed berries (I used raspberries, blueberries and blackberries)
- 1⁄2 tablespoon cornstarch
- 2 tablespoons butter, room temperature
- 1⁄4 cup old fashioned oats, plus 1 tablespoon old fashioned oats
- 1⁄4 cup brown sugar
- 3 tablespoons flour
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 tablespoon water
- Preheat oven to 375 degrees.
- Toss the berries with the cornstarch to evenly coat. Put the berry mixture in a large greased ramekin or a small greased baking dish (I used a 16 oz. ramekin).
- In a small bowl, combine the butter, oats, brown sugar, flour, cinnamon and nutmeg. Mix lightly with a fork until the mixture is crumbly.
- Top the berries with the crisp mixture. Sprinkle the top of the crisp with water.
- Bake for 25 minutes or until the fruit is bubbling and the topping is slightly browned.
- Serve with ice cream, frozen yogurt or whipped cream.
Mmmmm, summer berries! I used a mix of blackberries, raspberries and blueberries. I used a low fat fat margarine and 1 Tbsp of Splenda Brown Blend for the sugar. I also added 1/4 tsp of mace to the berry mix and used mace with the cinnamon in the topping which I made with whole wheat flour. This was a marvelous, guilt free, dessert. Thanks for sharing.