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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 6.1 g
  • Cholesterol: 13.8 mg
  • Sodium: 4.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Blueberry-Oatmeal Crisp calories by ingredient
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Blueberry-Oatmeal Crisp

Submitted by: DOWN2SEXY

Introduction

A nice, fruity dessert when you need a sweet treat. A 1/2 cup serving also makes a delightful breakfast - oatmeal and blueberries with a sweet crunchy topping. A nice, fruity dessert when you need a sweet treat. A 1/2 cup serving also makes a delightful breakfast - oatmeal and blueberries with a sweet crunchy topping.
Number of Servings: 18

Ingredients

    6 cups frozen blueberries (do not thaw)
    1 cup whole oats (not quick-cooking)
    3/4 cup flour
    3/4 cup dark brown sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon ground allspice
    1 stick unsalted butter (cold)


Directions

Preheat oven to 375 degrees F. Spray an 8-inch square baking dish with cooking spray. Measure blueberries and oats into baking dish and stir thoroughly.

In a small bowl, thoroughly combine flour, brown sugar, cinnamon, nutmeg, ginger and allspice. Add butter, cut into small chunks. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Spread this mixture over the top of the blueberries in the baking dish. Tap the baking dish lightly on the counter so that some of the topping mix will sift down through the blueberries.

Bake at 350 degree (F) for 50 to 55 minutes or until blueberries bubble up around the edges of the baking dish and the topping is golden brown and slightly crunchy.

Serve warm or room temperature.

Makes 9 generous (about 1/2 cup) servings or 18 smaller (about 1/4 cup) servings.

Number of Servings: 18

Recipe submitted by SparkPeople user DOWN2SEXY.






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