Prevention Magazine's Blueberry Crisp |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We love blueberries and this crisp is a family favorite. We top the warm crisp with low fat ice cream or fat free cool whip. Makes a great guilt-free dessert! Ingredients:
4 cups blueberries |
1/2 cup sugar or 1/2 cup splenda granular, sugar substitute |
2 tablespoons cornstarch |
2 tablespoons fresh lemon juice |
1/2 cup rolled oats |
1/2 cup flour |
1/4 cup brown sugar |
2 tablespoons toasted chopped walnuts |
6 tablespoons light butter or 6 tablespoons margarine |
Directions:
1. Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray.
2. In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
3. In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in the butter until the mixture resembles cornmeal. Sprinkle over the blueberry mixture.
4. Bake 45 minutes or until the crisp is lightly browned and bubbling.
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