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    You are in: Home / Dessert / Blueberry Crisp (Diabetic) Recipe
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    Blueberry Crisp (Diabetic)

    Blueberry Crisp (Diabetic). Photo by Karen67

    1/6 Photos of Blueberry Crisp (Diabetic)

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    lazyme's Note:

    Although I haven't tried this yet, it sounds great.

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    Units: US | Metric


    • 2 cups unsweetened blueberries, fresh or 2 cups unsweetened blueberries, frozen, thawed and well-drained
    • 1 tablespoon flour
    • 1 tablespoon sugar



    1. 1
    2. 2
      Toss together flour and sugar.
    3. 3
      Mix together with blueberries and place in a 9x9 inch glass baking dish.
    4. 4
    5. 5
      Mix all topping ingredients together.
    6. 6
      Sprinkle on top of blueberry filling.
    7. 7
      Bake at 350 degrees for 45 minutes.
    8. 8
      Makes 6 servings.
    9. 9
      Per Serving:.
    10. 10
      110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.

    Ratings & Reviews:

    • on June 16, 2012


      I keep going back and sneaking more bites of this yummy dessert. I'm not diabetic but love desserts that are not overly sweet, and have good nutritious ingredients. This one fits that bill exactly. My berries were frozen ones, as I prefer those for baking purposes. I realized when I was in the middle of making this that I didn't have old-fashioned oats, so I used quick oats and reduced the cook time to 30 minutes, which was perfect. Neither of my kids cared for it, but I find it just right.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2010


      I'm giving this 5 stars because the taste was delicious, but I used 2 cups of frozen organic blueberries and when I put them in a 9x9 pan there wasn't enough to spread out. Fortunately I had some fresh blueberries on hand so I made a second batch using the fresh blueberries which at least covered the bottom of the pan. This is a very good dessert, but not very "crisp" like.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2014


      So simple and so good. What a great way to get some nutritious fruit into your diet in a way that feels like it should be bad for you but it isn't! I did use frozen fruit, and did 1/2 blueberries and 1/2 blackberries. I really loved the mix of flavors. I also didn't defrost them. I always leave fruit frozen when baking with frozen berries. It doesn't cook away as much and I'm sure it just takes less than a minute in the oven to get them fully defrosted. I also used a loaf pan, which was the perfect size for the topping so I didn't double it like some of the other reviewers did. Yum...I'm saving this recipe and pinning it so I don't forget about it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Blueberry Crisp (Diabetic)

    Serving Size: 1 (70 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 113.2
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 2.5 g
    Cholesterol 10.1 mg
    Sodium 35.4 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 2.3 g
    Sugars 8.7 g
    Protein 1.4 g

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