Carla Hall's Blueberry Almond Crisp with Frozen Lemon Yogurt
- Number of Servings: 6
Ingredients
For the Crumble: 1 cup Brown Sugar 1 stick Butter (chilled and cubed) 3/4 cup All-Purpose Flour 1/2 teaspoon Cinnamon 1/3 cup sliced Almonds For the Blueberry Filling: 1/4 cup Sugar 1 Lemon (zest and juice) 3 cups Blueberries (fresh or frozen) 1 teaspoon Salt 1 tablespoon Cornstarch
For the Crumble: Preheat the oven to 350 degrees. Place all the crumble ingredients into a food processor and process until butter has been cut into the size of peas.
For the Blueberry Filling: Toss the blueberry filling ingredients together, sprinkling on the cornstarch last. Toss to combine thoroughly.
Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 2 tablespoons of crumble.
Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of lemon frozen yogurt.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MKAYERS28.
For the Blueberry Filling: Toss the blueberry filling ingredients together, sprinkling on the cornstarch last. Toss to combine thoroughly.
Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 2 tablespoons of crumble.
Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of lemon frozen yogurt.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MKAYERS28.
Nutritional Info Amount Per Serving
- Calories: 411.9
- Total Fat: 19.2 g
- Cholesterol: 42.3 mg
- Sodium: 527.7 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 4.7 g
- Protein: 4.4 g
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