Blueberries are the star in this low-sugar dessert made with whole-grain oats and warm cinnamon spice.
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.
- Rinse fresh fruits under running water before preparing.
- 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.
- Refrigerate leftovers within 2 hours.
Notes
- Try replacing blueberries with blackberries or diced peaches (drain first if canned).
- Enjoy warm or cold. Try topped with plain or vanilla yogurt.
You might also like...
Mushroom Stroganoff
Mushroom Stroganoff
A comforting dish combining whole grain noodles and a creamy mushroom sauce.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
6 cups
Mix and Match Grain Bowl
Mix and Match Grain Bowl
Make a simple, delicious and healthy meal for any time of day with ingredients you have on hand and these mix and match ideas.
Prepare:
varies
Cook:
varies
Makes:
4 servings
Prepare:
20 minutes
Makes:
2 cups
Pear and Cranberry Crisp
Pear and Cranberry Crisp
Whole grain oats, warm brown sugar and sweet fruit make this a flavorful treat for breakfast or dessert.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 Cups
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 cups
Comments
I made this for a healthy dessert last night and it was delicious! I wanted to use up the frozen blueberries that had been in the freezer for a while, so used the ingredient search and this recipe popped up. I was also looking for a quick and easy dessert to whip up, and this was perfect. So yummy!
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.