My husband and I reeeeeeally wanted pie for National Pi Day, but alas our calories and macros just would not allow it (not to mention the amazing leftovers we would just have to finish to get out of the house). Instead, I decided to make a berry crisp that would still give us the amazing taste of berry pie, but without all of the added sugar. I found this recipe on Whole Foods Market’s site with frozen berries, which I converted to fresh berries that we picked up this weekend. I also altered the recipe a bit to make a larger portion so we could have leftovers.
This dessert is amazing fresh out of the oven and even tastes great re-warmed for future enjoyment.
-6 cups berries (I used strawberries, blackberries, blueberries and raspberries)
-1/2 cup granulated sugar
-1/4 cup flour (I used whole grain)
-4 cups granola (I used Bob’s Red Mill Whole Grain Rolled Oats)
-4 tablespoons melted butter
-Optional: vanilla yogurt or ice cream
-Preheat oven to 375º F.
-In a large bowl, gently toss together berries, sugar and flour. Transfer to an ungreased baking dish (I used a 9×13).
-In a medium bowl, toss together granola and butter, then scatter over berries in dish.
-Bake until top is golden brown and berries and their juices are bubbly, about 30 minutes.
-Let cool, then spoon into dishes with yogurt or ice cream on top.