Blueberry Crisp

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This fairly low fat fruit crisp is easy and flexible for all types of seasonal fruit - peaches, blueberries, plums, blackberries, etc. Can be easily halved or doubled.

Fruit:
6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
Topping:
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 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.

8 servings
Nutritional Information
Calories: 288 (26% from fat)
Fat: 8.3g (sat 4.8g,mono 2g,poly 0.9g)
 
Original recipe

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