Blueberry Crisp (Looneyspoons)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
10 cups defrosted blueberries(1 lg and 1 small container frozen)1/2 cup sugar2 TBS cornstarchjuice and zest of one lemonTopping1 1/2 cups quick oats1/s cup flour1/3 cup brown sugar1 tsp cinnamon1/3 cup melted becel
Spray pan with pam. Add defrosted blueberries.
Mix sugar with cornstarch and lemon zest and juice. Sprinkle over blueberries and mix well.
Mix oats, flour, brown sugar, cinnamon and melted becel til crumbly. Top blueberries. Bake at 350 for about 30 minutes. Edges should be bubbly and top lightly browned. Serve warm with whipped cream or ice cream which is NOT included in the nutritional count.
Serving Size: Serves 12 good size portions
Number of Servings: 12
Recipe submitted by SparkPeople user SISSYFEB48.
Mix sugar with cornstarch and lemon zest and juice. Sprinkle over blueberries and mix well.
Mix oats, flour, brown sugar, cinnamon and melted becel til crumbly. Top blueberries. Bake at 350 for about 30 minutes. Edges should be bubbly and top lightly browned. Serve warm with whipped cream or ice cream which is NOT included in the nutritional count.
Serving Size: Serves 12 good size portions
Number of Servings: 12
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 203.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 21.7 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.8 g
- Protein: 2.4 g
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