Fruit crisps are one of my favorite desserts, especially when I'm trying to make something a little healthier. First off, they are insanely simple to whip up, especially if you use frozen berries, like I do here. Also, fruit is healthy! And if you use a nice sweet fruit, you don't need to use much in the way of sugar, although I add some honey here, since raspberries are pretty tart. I always add oats to the crisp topping, so you get some protein and fiber from the whole grain. In this recipe, since I cut down the amount of butter in the crisp topping, it won't end up being quite as crunchy, but you add some nuts instead to make up for it--these add more protein, too! All in all, this is a pretty healthy dessert...so you don't have to feel guilty about putting a scoop of ice cream on top. Or eating it for breakfast. Or both. ;)
Raspberry Crisp (a Blondie original)
- 4 c. raspberries (or any other fruit)
- 1 Tbl. lemon juice
- 1 Tbl. flour (only if your fruit is frozen or SUPER juicy!)
- 1 tsp. vanilla extract
- 3 Tbl. honey (use less if you're using a sweeter fruit, like blueberries)
- 1/2 c. whole wheat flour
- 1/2 c. all-purpose flour
- 1/2 c. oats
- 1/3 c. raw sugar
- 1 tsp. cinnamon
- 1/4 c. cold butter, diced
- 1/2 c. chopped pecans (almonds or walnuts would also work)
Toss the first 5 ingredients (fruit through honey) together until everything is well-distributed. Pour the mixture into a greased 9x9" baking dish.
In a food processor, pulse the remaining ingredients (flours through butter) until the butter is in pea-sized pieces and is well distributed. Mix the nuts into the topping mixture. Sprinkle the topping over the fruit, distributing it evenly. Bake at 375* F for 35-50 minutes (the longer time is if your fruit is frozen), or until the top is lightly brown, and the filling is hot and bubbling.