Light Blueberry Crisp

Low Fat Blueberry Crisp
Low Fat Blueberry Crisp. Fiona Haynes
    55 mins

While frozen blueberries are perfectly fine for this light blueberry crisp, I enjoy using fresh plump blueberries, which turn from a dusky blue to a deep purple as they're cooked. Enjoy this light blueberry crisp with a warm low-fat custard sauce, or with some frozen vanilla yogurt.

What You'll Need

  • 4 cups blueberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3/4 cup oats
  • 1/3 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/8 tsp salt
  • 3 tbsp butter

How to Make It

Preheat oven to 375 degrees. Place blueberries in a large bowl with cornstarch, sugar and lemon juice. Toss well and leave for a few minutes.

Empty blueberries into an 8 x 8-inch baking dish.

In a medium bowl stir oats, flour, brown sugar, and salt together. Use two forks or a pastry blender to cut the butter into the oat mixture.

Top the blueberries with the oat mixture.

Bake for 45 minutes.

Per Serving: Calories 289, Calories from Fat 68, Total Fat 7.6g (sat 3.8g), Cholesterol 16mg, Sodium 60mg, Carbohydrate 50.5g, Fiber 4.9g, Protein 4.7g