Lunch: Berry Crisp

This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.

This recipe includes superfoods such as:

Cinnamon, Lemon

Ingredients

Cooking Spray
1 pound strawberries, sliced
1 pint blueberries
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons Splenda® Sugar Blend
1½ tablespoons corn starch
1 teaspoon cinnamon
For the Crisp Topping:
1 cup oatmeal
1 tablespoon Splenda® Sugar Blend
3 tablespoons Splenda® Brown Sugar Blend
½ cup pecans, chopped
4 tablespoons trans-fat free margarine, diced

Instructions

Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
In a medium bowl combine the berries, lemon zest, lemon juice, 2 tablespoons Splenda® Sugar blend, corn starch and cinnamon.  Mix well and pour into pie pan.
In another medium bowl, place all crisp topping ingredients (oatmeal through margarine). Work the margarine into the dry ingredients with your hands until it is crumbly.
Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm.
MAKE IT GLUTEN-FREE: If you have celiac disease and your doctor has approved consumption of gluten-free oats, then you can buy certified gluten-free oats for this dish and make it gluten-free.

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