This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Blueberry Crisp
Ingredients
3 cups frozen or fresh blueberries
2 teaspoons margarine or butter, softened
1 Tablespoon all-purpose flour
1 Tablespoon brown sugar
½ teaspoon cinnamon
½ cup old fashioned rolled oats
Directions
- Wash hands with soap and water.
- Preheat the oven to 375 degrees F.
- Put the fresh or frozen blueberries in a 9-inch pie plate or an 8x8-inch baking dish.
- In a small bowl, use a fork to mix butter or margarine, flour, sugar, oats and cinnamon.
- Sprinkle oat mixture over the blueberries.
- Bake for about 25 minutes. Enjoy while warm!
- Refrigerate leftovers within 2 hours.
Notes
Try replacing blueberries with blackberries or diced peaches (drain first if canned).
You might also like...
Vegetarian Tamales
Vegetarian Tamales
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
Prepare:
1 hour
Cook:
45 minutes
Makes:
15 Tamales
Peach Yogurt Smoothie
Peach Yogurt Smoothie
A sweet, creamy, and refreshing smoothie that makes a wonderful on-the-go breakfast or afternoon treat.
Prepare:
10 minutes
Makes:
3 cups
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos
Prepare:
1 hour
Cook:
30 minutes
Makes:
3 Cups
Tropical Carrot Salad
Tropical Carrot Salad
Sweet and savory salad with crunchy carrots, sweet raisins, and a creamy dressing.
Prepare:
10 minutes
Makes:
4 cups
Vegetarian Tofu Enchiladas
Vegetarian Tofu Enchiladas
Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 pieces
Comments
I really appreciate that this recipe adds just the right amount of sweetness to all types of fruit. We made this last night with frozen sweet cherries. I partially defrosted them and then cut in half and let them finish defrosting. Because there was so much juice, I lifted the cherries out of it and into the pie plate, then put the topping on and baked. Yum!
People love this recipe. This summer,my family has had large amounts of ripe apricots, nectarines and blackberries given to us. I used all of these fruits in this recipe and it came out great. A few weeks ago, I made a large pan of this recipe with blackberries to share with my co-workers; there was not a bit left--much to my kids' disappointment.
At home, we will often eat it cold for breakfast or dessert with a dollop of yogurt on top.
This recipe is SO easy, and everyone loves it! Can make it all year with frozen blueberries...
Just had to come back and say we make this recipe ALL THE TIME! My kids ask and ask and ask for it and its so fast I can make it often and with lots of different fruits.