Prep 10 mins
Cook 45 mins
Although I haven't tried this yet, it sounds great.
Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.
- Toss together flour and sugar.
- Mix together with blueberries and place in a 9x9 inch glass baking dish.
- Mix all topping ingredients together.
- Sprinkle on top of blueberry filling.
- Bake at 350 degrees for 45 minutes.
- Makes 6 servings.
- Per Serving:.
- 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
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.
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.
This was a wonderful use of frozen blueberries. I liked that it wasn't overly sweet and let the fruit be the star. Next time though I will use a smaller pan. This time I used a 8x8 glass pan. I think a thicker layer wouldn't be so dry. I'll definitely make again though. Thank you for sharing the recipe!