|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While frozen blueberries are perfectly fine for this light blueberry crisp, fresh plump blueberries will 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.
- 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.