Berry Crisp - Weight Watchers Core Recipe

From: Chef #1251749

On Apr 27, 2009

This was pretty good, even my hubby liked it. I was looking for an apple crisp so I changed it a little bit. Used 16 oz of sliced and cored apples instead of the fruit. Used 2 tsp of pumpkin pie spice instead of cinnamon and nutmeg. And 1/4 cup evaporated skim milk, I agree with another review and will up that to 1/2 cup next time. For the crisp I used 1/4 Splenda brown sugar substitue instead and I didn't have any fat free plain yogurt so I used 6 oz fat free sour cream and it turned out good. Loved how easy this was, will make again!

From: Sue L

On Mar 8, 2009

The fruit filling was very tasty! But I might prefer a little less spice. The topping seemed more crust-like than crumb-ish which is different from crisp recipes I have used before! Interesting! Thanks for sharing! ~Sue

From: HeidyluvsCH

On Nov 29, 2007

Such a good dessert and easy to make!! I made this twice, first as written. I felt the crisp was more like an oatmeal pancake (still good though), so the next time I doubled the fruit mixture (added Splenda per previous comment), put in a 10 x 10 pan, and kept the topping as written which resulted in thinner, crispier topping, yum! (I guess you could also half the topping measurements, but I really wanted more anyway. This thing disappears quickly!) I also found that you should just lightly place the topping on. Pressing it down results in above-mentioned pancake syndrome. I also tried the topping once with vanilla and once with almond extract...both are good. This is definitely a keeper!!

From: justcallmetoni

On Jan 29, 2007

My oh my, this was so good. I made a half batch of this recipe and prepared three little individually sized berry crisps using a combination of frozen blueberries and raspberries with a bit of mango thrown in for good measure. Because of my little cups, I found myself using just 1/2 of the crisp topping prepared. Glad I did so as the crispy surface was much better then the part of the oats underneath. I also reduced the cooking time to 25 minutes. The berry filling was just delicious and I loved the slightly thickened consistency from the pudding mix and the added spiciness from the cinnamon and nutmeg. It is quite firm, like a canned filling so if you prefer a more saucy crisp you should add an extra 1/4 of milk. Yummo. Thanks KelBel.