Last night, I found myself in the kitchen (as usual), with a basket of fresh blueberries and craving for something sweet, but wholesome…and this blueberry crisp recipe was born. A simple, easy dessert that’s perfect for summer and can be adapted to any kind of fruit filling, like apples, peaches, or a combination of your favorite seasonal fruits.
I’m a huge fan of dessert, and would not, could not, ever deprive myself of sweets for a diet! Instead of giving up goodies, the key is to adjust the ingredients of to make healthier, even better tasting, guilt-free versions of your favorite desserts. As with anything, moderation is key, so treat yourself to a serving (or two) of this antioxidant-rich, low sugar blueberry crisp! Almost every ingredient is nutrient-dense and beneficial to your health, so even a second serving wouldn’t hurt…enjoy!
3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/8 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1 cup quick-cooking oats
4 tablespoons all purpose flour
1 tablespoon whole flax seeds
1/4 teaspoon salt
2 tablespoons candied ginger, chopped coarsely
2 tablespoons (1/4 stick) chilled unsalted butter or margarine, cut into small pieces
1/4 cup sliced almonds
Nonfat vanilla frozen yogurt
- Preheat oven to 350°F.
- Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish.
- Sprinkle berries with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries.
- Stir oats, flour, salt, and remaining 1/8 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds.
- Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.
And here’s the PDF version for printing.
–Abby Gould, Sage Wellness Intern