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    You are in: Home / Recipes / Quick Berry Crisp Recipe
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    Quick Berry Crisp

    Average Rating:

    3 Total Reviews

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    • on June 22, 2003

      i used blueberries, raspberries and strawberries. this was quick and easy but very sweet. i would suggest cutting the sugar to 1/2c and only using 5-6 tbsp of butter, i think it would still have the sweetness but not so overpowering. the topping is great, almost like a crispy shell over the fruit. i did sprinkle the top with cinammon. i will be making this again, next time using less sugar and butter.

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    • on October 14, 2011

      The taste here is yummy. I added no sweetening to my frozen mixed berries and they were excellent without it. I can't say that I'm madly in love with the topping. I used 1/4 cup of egg white for the whole egg (I made two servings) and Splenda for the sugar which might have been a mistake for this recipe but I got a batter instead of crumbs and it had baked up rather hard at 20 mins. Overall the taste is very enjoyable and the two dishes were cleaned up as a lunch dessert today and I have a picky DH. I would have liked the crumbles but I expect that it was my diabetic editing that caused the change.

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    • on June 23, 2003

      Thanks Chia for your review. I should have noted that to taste the berries and add sugar to the sweetness. At different times of the year you will find sweet berries and then they can be very tangy!

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    Nutritional Facts for Quick Berry Crisp

    Serving Size: 1 (68 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 387.2
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 10.0 g
    Cholesterol 71.6 mg
    Sodium 305.5 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 0.5 g
    Sugars 33.4 g
    Protein 4.3 g

    The following items or measurements are not included:



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