Dr Lunchbox's Blueberry Crisp
- Number of Servings: 8
Ingredients
6 cups blueberries2 tablespoons brown sugar1 tablespoon all-purpose flour1 tablespoon fresh lemon juice2/3 cup all-purpose flour1/2 cup packed brown sugar1/2 cup regular oats3/4 teaspoon ground cinnamon4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
Number of Servings: 8
Recipe submitted by SparkPeople user VANILLAGIRL223.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
Number of Servings: 8
Recipe submitted by SparkPeople user VANILLAGIRL223.
Nutritional Info Amount Per Serving
- Calories: 229.0
- Total Fat: 7.1 g
- Cholesterol: 17.2 mg
- Sodium: 83.0 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 3.5 g
- Protein: 2.2 g
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