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Light Blueberry Crisp

User Rating 5 Star Rating (1 Review)


Low Fat Blueberry Crisp

Low Fat Blueberry Crisp

Fiona Haynes
While frozen blueberries are perfectly fine for this light blueberry crisp, I enjoy using fresh plump blueberries, which turn from a dusky blue to a deep purple as they're cooked. Enjoy this light blueberry crisp with a warm low-fat custard sauce, or with some frozen vanilla yogurt.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 4 cups blueberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3/4 cup oats
  • 1/3 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/8 tsp salt
  • 3 tbsp butter


Preheat oven to 375 degrees Place blueberries in a large bowl with cornstarch, sugar and lemon juice. Toss well and leave for a few minutes.

Empty blueberries into an 8 x 8 inch baking dish.

In a medium bowl stir oats, flour, brown sugar and salt together. Use two forks or a pastry blender to cut the butter into the oat mixture.

Top the blueberries with the oat mixture.

Bake for 45 minutes.

Serves 6

Per Serving:Calories 289, Calories from Fat 68, Total Fat 7.6g (sat 3.8g), Cholesterol 16mg, Sodium 60mg, Carbohydrate 50.5g, Fiber 4.9g, Protein 4.7g

User Reviews

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 5 out of 5
Gottcha, Member lisalider

My husband is never happy when I make low fat recipes....so I didn't tell him until after he told me how delicious my blueberry crisp was! This is one dessert I'll be making again. (I also shared it with neighbors and they had the same reaction...This can't be low fat! It's toooooo delicious.)

12 out of 13 people found this helpful.

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