Blueberry CrispSubmitted by: CAMOCAT
Introductionsugar free sugar free
1 Tbsp corn starch
2 Tbsp fresh lemon juice
3/4 cup water
2/3 cup Splenda (not sugar blend), divided
1/4 cup all purpose flour
2 Tbsp butter
1 tsp ground cinnamon
1/4 tsp salt
1 cup quick-cooking oatmeal (not instant)
4 cups blueberries (frozen or fresh)
Cut butter into flour, and then stir in remaining Splenda, cinnamon, salt and oatmeal. Crumble evenly over blueberry mixture in pan.
Bake at 350ΒΊ for 30 minutes or until bubbly and lightly browned. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user CAMOCAT.
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I was excited to make this for the family. We all enjoyed this with a dollop of cool whip lite on top. I think next time I might make more of the crunchy topping. It was just slightly runny, so perhaps just a tad more cornstarch to thicken? Comments were "not too sweet", "not sugar free tasting" - 4/27/08