Healthy Blueberry Crisp (a la mode, of course!)

July 19, 2010 at 1:32 pm 1 comment

This weekend I was up in the Berkshires and went blueberry picking with Matt. It was SO much fun, and I seriously ate an entire blueberry bush. No joke.

I came home and made this incredible blueberry crisp, which is a LOT healthier than other recipes. I also added a mix of 8 organic peaches and nectarines (yellow and white) and it was perfect. Top with vanilla bean ice cream and you’ve got heaven in a dish.

I apologize but I have no idea where I got this recipe from, so I can not give credit…

Healthy Blueberry Crisp Recipe a la Mode

Serves: 8
Ingredients:

  • 6 cups blueberries
  • 2 tablespoons brown sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon fresh lemon juice
  • 2/3 cup all-purpose flour(I used brown rice flour to make it gluten free!)
  • 1/2 cup packed brown sugar
  • 1/2 cup regular oats
  • 3/4 teaspoon ground cinammon
  • 4-1/2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 3/4 teaspoon ground cinammon
  • 2 cups vanilla low-fat frozen yogurt Note: to reduce calories and fat even more, serve without the frozen yogurtDirections:
    Preheat oven to 375 degrees.
    Combine the first 4 ingredients in a medium bowl; spoon into an 11 x 7 inch baking dish. Lightly spoon flour into a 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 two knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375 degrees for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

    Nutrition facts for Healthy Blueberry Crisp:
    CALORIES – 288, FAT – 8.3 G, SATURATED FAT – 4.8 G,
    CHOLESTEROL – 22 MG, SODIUM – 96 MG, CARBOHYDRATES – 52 G, DIETARY FIBER – 3.8 G, PROTEIN – 4.2 G

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    1 Comment Add your own

    • 1. Tes  |  July 19, 2010 at 4:32 pm

      Wow it looks so delicious! This recipe sounds so indulging and healthy!
      Thanks for sharing,
      Tes

      Reply

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