Blueberry Crisp

February 4, 2008

From Eat, Shrink and Be Merry by Janet and Greta Podleski

Ingredients:

Filling:

  • 6 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 2 tsp grated lemon zest

Topping:

  • 1 cup quick cooking rolled oats (not instant)
  • 1/2 cup all-purpose flour
  • 1/3 cup lightly packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup safflower oil
  • 2 tbsp apple or orange juice

Directions:

  1. Preheat oven to 375 degrees F. Spray a 9″ x 13″ baking dish with cooking spray. Add blueberries. Sprinkle blueberries with granulated sugar, cornstarch, lemon juice, and lemon zest. Mix well and set aside.
  2. To make topping, combine oats, flour, brown sugar, and cinnamon in a medium bowl. Add oil and juice. Using a fork, stir until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over blueberries.
  3. Bake for 30 minutes, until blueberries are bubbling around edge of pan and crumb topping is golden brown. Cool for 10 minutes before serving.

Makes 8 servings, 256 calories each

Posted by Kerry | Filed Under Recipes 

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