A Berry Beachy Dessert

My family loves something sweet, as does my sweet hubby, so I had to come prepared to the annual "Robertson Beach Vacation Festival" with a top-notch dessert.  I mean, if I can bring my own spices along with my personal zester along for vacation, I can pull off dessert.  The perfect base for a summer dessert is berries, well and peaches but I find berries a bit easier (no pealing or intense slicing needed!).
My Nannie made homemade pound cake...delish by the way and hard to top, so to get us through the week but we needed to ration our portions.  On evening #4, I whipped out my Triple Berry Crisp.  Light, easy and served best warm and over vanilla ice cream!


For filling:
1 and 1/2 cups or so of blueberries, sliced strawberries and raspberries
1/4 tsp cinnamon
1/4 nutmeg
1/4 cup (plus a few shakes more) Splenda
2 tsp fresh lemon zest
2 tsp corn starch
Put all items in a bowl mix to coat evenly.  Spread into ungreased pie dish or square glass baking dish.


For topping:
We got creative and used crushed Nature Valley Oat & Honey Granola bars, about 4 individual packages (8 bars) instead of fresh Oats.  This added a lot of flavor and kept us from running out to the store, huge plus!  Makes it a little less healthy, so if you want to use oats, feel free to do so.  But we were on vacation so its time to go crazy!
1-2 cups oats - we like a lot of topping so we used closer to two cups of crushed granola bars
1/2 cup light brown sugar (not packed)
1/2 cup whole wheat flour
3/4 tsp cinnamon
1/4 cup melted butter

Mix all dry topping ingredients in a bowl, drizzle with melted butter and mix.  Spread evenly on top of berry mixture.
Bake entire dish in a 375 degree oven for 40 minutes.  Serve over vanilla ice cream (we like Edy's 1/2 fat Vanilla!)
Make sure you serve yourself a large portion the first go round because there will be none left for seconds!