• 3cupsblueberries
  • 3cupsraspberries
  • 1/8cupsugar
  • 1/4cupall-purpose flour
  • 1/4tspcinnamon
  • 1pinchlemon juice
  • 1cuprolled oats
  • 1/2cupall-purpose flour
  • 1/2cupbrown sugar
  • 1/4cupsugar
  • 1/4tspnutmeg and or clove
  • pinchsalt
  • pinchfresh lavender
  1. Preheat the oven to 350 °F.
  2. Butter a 9-inch pie plate.
  3. Gently combine the berries with the sugar, flour, cinnamon and lemon juice and spoon into the prepared pie plate.
  4. Topping: Combine the oats, flour, both sugars and salt in a bowl. Use 2 forks to work in the butter, until topping resembles coarse meal. Sprinkle over the berries.
  5. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve with ice cream or fresh whipped cream.
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