This recipe was created using the new I Can’t Believe It’s Not Butter® Deliciously Simple™ spread. This new spread has no artificial preservatives, no hydrogenated oils and no cholesterol per serving. It's made with simple ingredients, such as canola oil, yogurt and salt. It works beautifully in this recipe with it's creamy, buttery taste and texture. You can find out more information about this product at www.TryDeliciouslySimple.com. My family absolutely loved this crisp and it's a much healthier version of the classic crisp recipe. I have made this recipe in a gluten-free version (for my gluten intolerant husband) and it is equally delicious. I can't wait to try the topping with apples and pears!
Triple Berry Crisp
6 cups frozen berry blend (blueberries, blackberries and raspberries)
1/4 cup unbleached flour (can use spelt flour, or a multipurpose gluten-free flour)
1/4 cup coconut sugar (or brown sugar)
1 tbsp freshly squeezed lemon juice
2 cups oats
1 cup coconut sugar (or brown sugar)
1/2 cup unbleached flour (again can use spelt, or your favorite GF flour blend)
1 tsp sea salt
1 tsp cinnamon
1 tsp lemon zest
1 tbsp real maple syrup
1/2 cup slivered almonds or chopped walnuts
3/4 cup I Can't Believe It's Not Butter Deliciously Simple
Preheat oven to 350 degrees. Mix first 4 ingredients together in a large bowl.
Toss to coat berries and pour into a greased casserole dish.
In the bowl of an electric mixer, place remaining ingredients for the crumbled topping. Mix on low-medium speed until mixture sticks together with a crumbly texture.
Place topping over the berries and bake for 1 hour until filling is bubbly and topping is golden brown. Enjoy with your favorite vanilla ice cream or topping of choice.
*This post was sponsored by I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.
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