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
Ingredients:
- 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
Preparation:
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
