Healthy Berry Crisp & Crumble Recipes

Sticking to its food-waste mission, L.A. Kitchen created this dessert to work with almost any fruit you have on hand. We've done it here with pears and apples, but you can use berries or even tropical fruits instead. The addition of dried fruit adds a concentrated hit of flavor you won't get from fresh alone.

Whole-wheat flour and oats add a nutty flavor to the dense, slightly-sweet crust of these dessert treats, which pairs well with the luscious raspberry filling.

Who doesn't love a strawberry-rhubarb sweet treat in the spring? This one adds raspberries into the mix, and has a scrumptiously sweet topping made with crushed chocolate biscotti.

In this tasty, easy-to-prepare dessert, nectarines and blueberries are sweetened with brown sugar and topped with a crunchy pistachio-oat topping.

Blueberries, flaxseeds and oats make this fruit crisp dessert good for diabetic meal plans or just healthy eating in general.

This dessert is an explosion of taste and color--peaches and blackberries are topped with crunchy oatmeal, pecans and coconut, and served with smooth and refreshing vanilla ice cream.

Highlight summer fruit in this not-too-sweet dessert that's done in under an hour.

Graham crackers make an easy crunchy topping for this campfire skillet treat.

Skip extra-virgin olive oil and reach for a bottle labeled simply "olive oil" when baking this healthy fruit-crisp recipe--its milder flavor is better for baked goods.

Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you're not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

A fruit crumble is a sure way to satisfy the sweet tooth and add another serving of fruit to your diet. We've used blueberries here, but any fresh or frozen fruit can stand in to meet your family's taste preference. Leave small berries whole, but peel, pit and chop larger fruits, such as peaches or plums.

Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe. For a nutty flavor and a boost of nutrition, this healthy dessert uses whole-grain rye flour and toasted pecans. Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream.

Apples, pears and dried cranberries fill this holiday crisp. It has all the fruit flavor and sweet streusel topping that you get in a pie, but without the need to fuss with a crust.

A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of fall with this apple-cranberry crisp. The nut-studded topping works great with other fruit combinations too.

Use whatever fresh or frozen fruit you have on hand to make this old-fashioned crumble. Typical crumble topping has as much as a half cup of butter--ours has just a bit of canola oil and, for richness, chopped almonds, which are full of healthy monounsaturated fats.

A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.

A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of cherries with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.

Tangy cranberry sauce and tart Granny Smith apples are topped with a walnut topping in this simple crisp.

Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt.