Triple Berry Crisp

My son will eat fruit all day long if I let him. His latest obsession is berries - raspberries,blueberries and blackberries.  Today, I picked up a batch of each and searched the great wide web for a perfect recipe. Allrecipes.com to the rescue again.  This berry crisp was easy to make and went off without a hitch, not counting burning my hand on the pan. I served it with fresh, home made whipped cream.  Because I am a chocolate addict, I added some chocolate chips to my serving. YUM!!! Coming up this week, I will share simple recipe for making cranberry sauce and cranberry juice (Cosmos,anyone?), just in time for Turkey Day.

Triple Berry Crisp
from allrecipes.com (SERVES 9)
Ingredients

3/4 cup fresh blackberries

3/4 cup fresh raspberries

3/4 cup fresh blueberries

2 tablespoons white sugar

1 cup all-purpose flour

 1 cup rolled oats

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.  In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan (I used 8x8). Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Blue Berry Muffin Sunday AKA 'The Stuffed Muff-Cake'

Today, I felt the need to make something somewhat healthy. I had some fresh blueberries (a new summer favorite of mine) in the fridge and I figured it would be a great morning for low fat muffins. I have to say, I was pretty impressed with the results. I did change the recipe a bit (naturally). I didn't have yogurt in the house, so I decided to get creative and substituted whole milk. Due to this, I had to add a little more flour to thicken the batter. I will include the original low fat recipe & add in the changes I made. I also added a little extra fruit. Why not?
The verdict: Pretty darn good! More like a muff-cake than a straight up muffin. The extra fruit filled the middle like a stuffed cupcake. The outer layer was soft and spongy, not as dry and crumby as a muffin usually is. All in all, the recipe gets a thumbs up!

Low Fat Blueberry Muffins
1 1/2 cups of flour ( I used extra, maybe about 1/4 to 1/2 cup - just eyeball it and bring it to a consistency you'd like)
3/4 cup of sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup non fat or low fat yogurt ( I subbed whole milk since I did not have yogurt)
2/3 cup of skim milk
1/2 cup fresh blueberries (I used more- made sure there were 3-4 berries in each - put them in the middle if you can move them around)

Combine dry ingredients and slowly add milk until blended. Fill in greased muffin pan or lined muffin pan, about 3/4 of the way. Bake at 400 degrees for 18 minutes or until brown.
You can serve warm - the fruit is messy, but it was so yummy! Probably even better with some Light Cool Whip or ice cream on top. Makes 12 muffins.