3 Berry Oatmeal and Almond Crisp (individual servings)

By á-47

Ingredients

• 1 1/2 cups strawberries, hulled and cut into 1/2" pieces
• 1 cup blueberries, rinsed and drained
• 1 cup raspberries, rinsed and drained
• 1 Tbsp. flour
• 3 Tbsp. packed brown sugar, divided
• 1 tea. grated lemon zest
• 1/2 cup quick-cooking (not instant) oatmeal
• 2 Tbsp. whole-wheat pastry flour
• 2 Tbsp. light olive oil or vegetable oil
• 2 Tbsp. sliced almonds (skin on)
• 1/2 cup low-fat vanilla yogurt

Preparation

Step 1

Preheat oven to 350 degrees

Combine the strawberries, blueberries, and raspberries in 8 individual ramekins.

Combine the flour, 1 Tbsp. brown sugar, and the lemon zest, in a small bowl and stir to blend. Sprinkle on top of the berries and lift gently with a spoon to coat evenly.

In a medium bowl, combine the oatmeal, pastry flour, the remaining 2 Tbsp. of brown sugar, the oil and almonds. Blend with a fork or your fingertips. Squeeze the mixture in your hand to make small "pebbles" and drop evenly on top of the berries.

Bake until the top is bronwed and the fruit is bubbly, about 35 minutes. Top each serving with 1 Tbsp. of the yogurt.