Dear Friends and Neighbors,

CentraCare and Carris Health care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to helps us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Berry Crisp

Published in Recipes / Food

Yield: 12


    • 1-1/2 cups old fashioned rolled oats (certified gluten-free if needed; do not use quick, instant, or steel-cut oats as they will not cook properly)
    • 1/2 cup almond flour/meal
    • 1/2 cup sliced almonds (or swap chopped walnuts, pecans or simply omit)
    • 1/2 teaspoon ground cinnamon
    • 4 tablespoons butter, melted and 1 tablespoon melted coconut oil
    • 1/2 cup pure maple syrup, honey or agave syrup
    • 5 cups mixed berries, fresh or frozen (I used a blend of blueberries, raspberries, and blackberries)
    • 1 tablespoon freshly squeezed lemon juice
    • 2 teaspoons pure vanilla extract
    • 1/2 tablespoon corn starch (if using fresh berries) or 1 tablespoon corn starch if using frozen
    • 2 tablespoons chia seeds
    • optional for serving: vanilla ice cream or frozen yogurt, whipped cream or Greek yogurt


    1. Coat a 5 to 6 quart slow cooker with nonstick spray or line with a nonstick liner.
    2. If using frozen berries, rinse them so that any large ice crystals are removed. (The berries do not need to be completely thawed). Place in slow cooker, then stir together with the lemon juice, vanilla, and chia seeds.
    3. In a large bowl, combine oats, almond flour, almonds (if using) and cinnamon. Pour melted butter mixture and maple syrup over the top, then stir to evenly moisten. Sprinkle oat mixture evenly over the top.
    4. Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhangs the sides and will stay in place once the slow cooker is covered. (This absorbs the moisture and helps the top to crisp).
    5. Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt or whipped cream, as desired.

    Nutritional Facts:

    • Calories per serving: 186
    • Fat per serving: 9g
    • Saturated fat per serving: 4g
    • Carbs per serving: 26g
    • Protein per serving: 4g
    • Fiber per serving: 4g
    • Sugar per serving: 11g
    • Sodium per serving: 10mg
    • Cholesterol per serving: 15mg