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.
- 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...
Strawberry Sipper Flavored Water
Strawberry Sipper Flavored Water
Strawberry puree makes this water refreshing and tasty!
Prepare:
5 minutes
Makes:
6 Servings
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Stovetop Tuna Casserole
Stovetop Tuna Casserole
Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Lemon Dill Brussels Sprouts
Lemon Dill Brussels Sprouts
Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Strawberry Swirl
Strawberry Swirl
Strawberries and apple juice blended together to make a refreshing and tasty drink.
Prepare:
5 minutes
Makes:
2 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.