For a red white and blue dessert stunner to top off our fourth festivities we adapted the Summer Berry Crisp recipe from PARADE magazine. Our new improved pie cut out a huge amount of sugar, berries are sweet already, remember? The berry mixture we chose for our recipe was based on what we had in the fridge—feel free to experiment with different fruit and amounts. Our pie turned out so fantastic the pie pan was licked clean by the end of the night. We topped the pie off with some 1/2 yogurt 1/2 heavy cream whipped cream made from scratch.
Berry Crisp with Yogurt/Whipped Cream
Servings: 10
Yield: 1 pie
Serving Size: Small scoopful
Pie filling:
3 cups strawberries
2 cups blueberries
1 cup raspberries
3 T sugar
1/4 cup all purpose flour
1/4 t cinnamon
Crisp topping:
1 cup rolled oats
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 t cinnamon
pinch of salt
1/2 cup cold unsalted butter cut into chunks
Whipped Cream
1/2 cup heavy whipping cream
1/2 cup Fage 0% Greek Yogurt
1/4 t vanilla extract
- Preheat the oven to 350 degrees. Pam a 9-inch glass pie plate
- In a large bowl, stir filling ingredients together. Pour into pie plate.
- In another bowl, combine oats, sugar, cinnamon and salt. Use a pastry blender or 2 knives to mix the butter in until the mixture resembles coarse meal.
- Place the pie plate on a baking sheet. Bake in the center of the oven until fruit is bubbling and the topping is golden brown, approx 1 hour.
- Remove crisp from the oven and place on rack to cool.
- Put cold whipping cream into electric mixer and mix until it forms soft peaks. Carefully fold cold yogurt and vanilla extract into the whipped cream being careful not to collapse the whipped cream.
- Serve pie with dollop of whipped cream.
Nutrition Facts
Old recipe (with serving of regular whipped cream): 362 calories; 18.9g fat; 11.4g saturated fat; 3.3g protein; and 3.9g dietary fiber
New recipe (with yogurt/whipped cream): 290 calories; 14.7g fat; 8.7g saturated fat; 4.1g protein; and 3.9g dietary fiber.
