Blackberry and Blueberry Oat Crisp Recipe

Serving of Blackberry Blueberry Oat Crisp

Warm from the oven, this tart crisp made with Truvia Brown Sugar Blend won’t leave your taste buds disappointed. Developed by celebrity chef Marisa Churchill, this crisp has 15% fewer calories* and 57% less sugar* per serving than the regular full-brown sugar version. Makes 6 servings.

Prep Time: 20 minutes

Cook Time: 60 minutes

Serving size: 1 piece (125g)

Calories: 270 Calories



  • ½ cup sorghum flour (can be purchased at any organic foods store)

  • ⅓ cup old fashioned oats

  • 3 ½ Tbsp cornmeal

  • ¼ cup Truvia Brown Sugar Blend

  • 1 tsp lemon zest

  • ¼ tsp cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 3 oz. chilled butter


  • 1 ½ cups fresh blueberries (8 oz.)

  • 1 ½ cups fresh blackberries (7 ½ oz.)

  • 1 ½ tsp cornstarch

  • 1 tsp fresh lemon juice

  • 2 Tbsp Truvia Brown Sugar Blend

  • ½ vanilla bean


  • 1.

    Preheat the oven to 375° F, with a rack in the center position.

  • 2.

    For the Topping: Cut the butter into ½-inch cubes. Arrange the butter in a single layer on a baking sheet and refrigerate until firm to the touch, about 15 minutes.

  • 3.

    Meanwhile, in a bowl, combine the sorghum flour, oats, cornmeal, Truvia Brown Sugar Blend, lemon zest, cinnamon, ginger, nutmeg, and salt. Add the vanilla extract and cut in the cold butter using a fork or pastry cutter until they are in small pebble-size pieces. (Alternatively, use a standing mixer with the paddle attachment at low speed to mix in the butter.) The topping is done when it is in small pieces - do not mix it into a uniform piece of dough. You can use the topping immediately or freeze the topping for up to 3 weeks before using.

  • 4.

    For the Filling: put the Truvia Brown Sugar Blend into a small bowl. Use a small paring knife, cut the vanilla bean in half and slit the vanilla bean lengthwise and scrape the seeds into the sugar, rubbing it between your fingertips. Add the cornstarch and stir to combine. In another bowl, toss all the berries with the lemon juice, sprinkle the sugar mixture over them and toss to coat.

  • 5.

    Divide the berry mixture evenly among the ramekins and top each with about a half cup of topping. Bake the crisps for about 25 minutes, until the topping is golden and the berry juices bubble up. Remove from the oven and cool for 10-15 minutes before serving. Serve warm.

*This crisp has 270 calories and 14 grams of sugar per serving compared to the regular brown sugar-sweetened version which has 320 calories and 33 grams of sugar.

Nutrition Per Serving

Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 35mg
Sodium 115mg
Total Carbohydrate 42g
Dietary Fiber 5g
Total Sugars 14g
Erythritol 8g
Protein 4g
Vitamin D 0% DV
Calcium 4% DV
Iron 8% DV
Potassium 4% DV
Blackberry and Blueberry Oat Crisp is rated 4.9 out of 5 by 7.
Rated 5 out of 5 by from delishious taste easy to make I've used truvia in coffe but this was first time I used it in baking. Turned out great.
Date published: 2015-08-30
Rated 5 out of 5 by from Great taste and texture I tried this recipe and was truly amazed at how good it is! Great texture and no one but me even knew it was made using Truvia (haha). My "don't try to give me That substitute stuff" husband loved them!
Date published: 2015-04-09
Rated 5 out of 5 by from Berry Crumble This goes great with vanilla ice cream. I added in a teaspoon of extra vanilla extract to make it even better. I will keep this recipe handy since I plan on making it often.
Date published: 2015-02-09
Rated 4 out of 5 by from Great features Taste really good!!!! Easy to cook!!!!! Healthy for family!!!!
Date published: 2015-02-05
Rated 5 out of 5 by from Delicious The Blackberry and Blueberry Oat Crisp is wonderful-easy to make-good for you-what more can you ask for?
Date published: 2015-02-05
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