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...
Chicken Cabbage Stir-Fry
Chicken Cabbage Stir-Fry
Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can change the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups
Peach and Carrot Smoothie
Peach and Carrot Smoothie
A sweet and refreshing smoothie that's perfect for adding more veggies to your day.
Prepare:
5 minutes
Makes:
3 cups
Three Sisters Soup
Three Sisters Soup
Warm and comforting easy-to-make soup with squash, beans and a savory broth.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Cups
Cucumber Yogurt Dip
Cucumber Yogurt Dip
Quick and flavorful dip with Greek yogurt, mint and garlic. Perfect for snacks and party appetizers!
Prepare:
15 minutes
Makes:
1 ¼ cup
Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Mexican Adobo Sauce
Mexican Adobo Sauce
Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ 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.