This recipe is versatile, you can make the crumble topping for almost any fruit. For peaches boil the halves for a few minutes so you can easily peel the skins off, or just use frozen peaches. For apples, core, peel and slice then replace the vanilla with cinnamon. I lightened this usually high calorie dessert up by adding apple sauce and oatmeal, and removing some sugar, butter and flour shaving off about 400 calories per serving.
MAKES 4 SERVINGS-
For the filling-
2 cups blueberries
2 cups strawberries quartered
Zest of one lemon
1 tablespoon sugar
1 teaspoon vanilla extract
For the crumble-
1 cup old fashioned or steel cut oatmeal
1 tablespoon sugar
1 tablespoon light brown sugar
4 tablespoons unsweetened apple sauce
1 tablespoon cold unsalted butter -optional-
Heat the oven to 350 F, set 4 ramekins on a rimmed baking sheet.
In a large bowl combine berries, lemon zest, sugar and vanilla gently mixing together, divide between the ramekins. Set aside.
Wipe out the bowl then combine the oatmeal and sugars for the crumble, mix together.
Add two tablespoons of apple sauce (and optional butter) to the oatmeal mixture and mix with a spoon add in another tablespoon and mix repeating until it is just combined and not too wet.
Using a teaspoon or your fingers ball up small teaspoon sized chunks and place them on top the berries in the ramekins. Do this for each, sprinkle the tops with a pinch of sugar and a pad of butter.
Bake in the oven for 45 minutes, let cool for 25 minutes before serving. Be sure to let it cool so the sugars can work on it and firm up the filling.
Note: Don’t use artificial sweeteners, otherwise this will turn into a soupy mess. Use the real stuff, I took out over ½ a cup from the original recipe, but if you want to take more sugar out remove all of it from the topping and just lightly sprinkle ½ a teaspoon over the tops.
Each crisp has-