Monday, January 28, 2013

What's Baking: Healthier Raspberry Crisp

Catherine from Pursuing Domestic Godess-ness, our hostess for What's Baking? this month, chose the theme of baking healthier.  How timely!  By this time of the month, the novelty of New Year's resolutions is starting to wear off, so this is a great way to indulge yourself but still stay on track!  Plus, you can get some great ideas for a lighter Valentine's Day dessert, as that's coming up soon--romantic dinners need not leave you in a food coma!  Better to have something a little lighter to leave you feeling better for after-dinner cuddling and smooching!  ;)

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 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.

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