Blueberry Crisp

Enjoy this quick and healthy blueberry crisp made with oats and a hint of cinnamon warm from the oven with a scoop of vanilla gelato!

By: Jodie Shield, MED, RD

Remember Violet Beauregarde the gum chewing, spoiled girl in Willy Wonka? She turned into a giant blueberry because she couldn’t control herself from eating the forbidden candy. That’s how I feel at this time of year. Spoiled to be eating fresh, juicy Midwestern blueberries at their peak of flavor. Out of control, since they taste like candy and I love eating them by the handful. Thankfully, these antioxidant-rich, blue beauties provide only 80 calories per cup, and they’re fat and sodium free.

I love tossing blueberries into fresh green salads, stirring it into a hot bowl of oatmeal, and of course, baking blueberries into all sorts of goodies. My Blueberry Greek Yogurt Cheesecake Bites and Blueberry Pie are to die for! But my Blueberry Crisp recipe is one of my family’s long-time favorites. It’s so easy and healthy, and well — pure blueberry. Got high blood pressure? Check out my post on how the pinch of cinnamon in this blueberry crisp recipe may help lower it. I highly recommend serving blue berry crisp warm topped with vanilla gelato, frozen yogurt, or ice cream. Blueberry lovers go ahead; spoil yourself and your family. Just don’t turn into a giant blueberry!

Download my FREE recipe app Eat Healthy Homemade Meals in Minutes for more delicious blueberry recipes.

Blueberry Crisp

6 servings

Prep Time = 15 minutes

Cook Time= 45 minutes

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 tablespoon fresh lemon juice
• 1 cup rolled or old fashioned oats
• ½ cup stone-ground whole-wheat flour
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1/3 cup canola oil
• ¼ teaspoon almond extract (optional)

Directions:

1. Heat oven to 350°F. Use a 1 ½ quart soufflé dish or other small baking dish. Coat the pan with nonstick cooking spray or a small amount of oil and set aside.
2. If using fresh berries, wash and pick over. Drain and pour the berries into the prepared pan. If using frozen berries, spread them, unthawed, in the pan. Sprinkle lemon juice over the berries.
3. In a mixing bowl, combine oats, whole-wheat flour, brown sugar and cinnamon. Mix well. Pour oil and almond extract (if using) over all and mix thoroughly. Sprinkle the oat mixture over the blueberries. Spread in an even layer.
4. Bake the crisp for about 45 minutes or until the berries are bubbling and the top is brown.
5. Serve hot, warm or cold, with vanilla gelato, frozen yogurt, or your favorite ice cream.

Nutrition Information (with out a frozen topping): 260 calories, 4 grams protein, 33 grams carbohydrate, 13.5 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 3.5 grams dietary fiber, 3 milligrams sodium

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