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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 142.9
  • Total Fat: 5.8 g
  • Cholesterol: 13.8 mg
  • Sodium: 5.1 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.4 g

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

Submitted by: DOWN2SEXY

Introduction

A yummy dessert that packs a lot of nutrition. A double serving (about 1/2 cup) also makes a delightful breakfast. A yummy dessert that packs a lot of nutrition. A double serving (about 1/2 cup) also makes a delightful breakfast.
Number of Servings: 18

Ingredients

    6 cups frozen blueberries (not thawed)
    1 cup oats (not quick-cooking)
    3/4 cup flour
    3/4 cup dark brown sugar, packed
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon ground allspice
    1 stick unsalted butter
    Fat-free non-stick cooking spray

Directions

Preheat oven to 375 degrees (F). Spray an 8 x 8 inch baking dish lightly with fat-free non-stick cooking spray.

Measure blueberries and oats into baking dish and mix together thoroughly. Set aside.

In a small mixing bowl, combine flour, brown sugar, cinnamon, nutmeg, and allspice to thoroughly distribute spices. Cut butter into small pieces and add to dry ingredients, tossing lightly. Using a pastry cutter or two knives, cut the butter into the dry ingredients until mixture resembles coarse bread crumbs. Spread evenly over blueberries. Tap the baking dish lightly on the counter several times to sift some of the topping into the blueberry mixture.

Bake at 375 degrees (F) for 50 to 55 minutes or until blueberries bubble around the edge of the dish and the topping is nicely browned and a little crispy.

Makes 18 (about 1/4- cup) dessert servings or 9 (about 1/2- cup) breakfast servings.

Number of Servings: 18

Recipe submitted by SparkPeople user DOWN2SEXY.






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Member Ratings For This Recipe

  • Very tasty, would make again! - 3/17/10

    Reply from DOWN2SEXY (3/18/10)
    Thanks for taking time to comment on my recipe. I'm glad you liked it. You can substitute just about any non-citrus fruit for the blueberries withouth having to change anything else. We really like it with apples, too.


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