Diabetic Dessert Recipe: Blueberry, Raspberry Crisp Recipe


2 pints blueberries
2 pints raspberries
1/3 cup agave nectar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons lemon juice
1/3 cup almond flour
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt

Oat-crumb Topping:
6 ounces unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup agave nectar
2 teaspoons vanilla extract
3/4 cup fine cornmeal
1 1/4 cup old-fashioned rolled oats (not instant)
1 1/4 cup chopped almonds
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt


Preheat oven to 375°F.

Prepare Pan: Position rack in the center of the oven and butter casserole dish or 8 ramekins.

Fruit Filling: Combine all the fruit filling ingredients and pour into casserole or ramekins.

Oat-crumb Topping: In another bowl, using an electric mixer, beat butter, agave nectar and vanilla until smooth. Add the cornmeal, oats, almonds, cinnamon and salt. Pinch them together with your fingers to make crumbs. Spread crumbs over fruit.

Bake for 30-35 minutes (if in a casserole) or 15-20 minutes in ramekins, until the fruit is tender when pierced with the tip of a sharp knife and the crumbs are golden brown. Cool on a wire rack. Serve while warm.

Recipe created by Parties That Cook®


Serves 8