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Berry Oatmeal Crisp

Name: Berry Oatmeal Crisp
Prep time: 10 min
Total time: 55 min
Cuisine: Diabetes-Friendly Recipes
Ingredients: 1 cup rolled oats; 2 tablespoons cold unsalted butter, cut into small pieces; 2 tablespoons unsweetened almond butter; ½ cup, plus 1 tablespoon all-purpose flour, divided; 3 tablespoons Splenda® Granulated Sweetener, divided; 1 teaspoon kosher salt, divided; 2 cups strawberries, sliced; 1 cup blueberries; 1 cup raspberries; 1 teaspoon vanilla extract; Nonfat whipped topping, for serving

Makes 9 servings Kilojoules 585.76 Prep Time 10 minutes Total Time 55 minutes Made with Splenda® Original Sweetener

Ingredients

1 cup rolled oats

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons unsweetened almond butter

½ cup, plus 1 tablespoon all-purpose flour, divided

3 tablespoons Splenda® Granulated Sweetener, divided

1 teaspoon kosher salt, divided

2 cups strawberries, sliced

1 cup blueberries

1 cup raspberries

1 teaspoon vanilla extract

Nonfat whipped topping, for serving

Nutrition Info Per Serving

Serving Size: ½ cup crisp

Energy	140
Protein	3g
Total Fat	6g
- of which saturates	2g
Cholesterol	5mg
Carbohydrate	21g
- of which sugars	5g
Dietary Fibre	3g
Sodium	220mg

Instructions

Preheat oven to 350°F and lightly coat an 8×8-inch baking pan with nonstick cooking spray.
In a food processor, pulse rolled oats, butter, almond butter, ½ cup flour, 2 tablespoons Splenda Sweetener and ½ teaspoon kosher salt until mixture is crumbly. Set aside.
In a large bowl, whisk together remaining tablespoon of flour, 1 tablespoon sweetener, ½ teaspoon kosher salt. Add strawberries, blueberries, raspberries, and vanilla extract. Toss to combine.
Transfer fruit to prepared baking dish and top with reserved topping mixture. Bake for 40 to 45 minutes, or until bubbling and golden brown. Let cool at least 20 minutes before serving with non-fat whipped topping.