Try this tasty fruit dessert when berries are in season. Check out our vegan spiced cream topping to serve with this crisp.
| Servings |
3/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 525 | 0mg | 6g | 76g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
5.1 | Water saved (gallons) [animal consumption only] |
 |
20.5 | Manure (pounds) not deposited into the environment |
 |
23.1 | Grains / feed (pounds) not consumed by animals |
 |
50.3 | Methane (gallons) not created by animals |
 |
615.9 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
Ingredients
- 3/4 C blueberries (fresh)
- 3/4 C raspberries (fresh)
- 3/4 C blackberries (fresh)
- 3/4 C granulated sugar
- 1 tsp lemon juice
- 1 C flour (unbleached all purpose)
- 1 C oats (quick rolled)
- 3/4 C brown sugar (packed)
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 C buttery spread (melted)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Combine all of the berries, granulated sugar and lemon juice in a large bowl.
- Combine the dry ingredients in a medium bowl.
- Add the melted butter to the dry ingredients and mix.
- Spread half of the dry mixture into the bottom of an 8 x 8-inch baking dish (ungreased); add the berries to the baking dish, sprinkle the remaining dry mixture over the berries. Bake at 375 degrees for 30 minutes or until the topping is golden brown and the berries are bubbly.
Recipe Notes
Serve warm with vanilla ice cream or other topping, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC