Blueberry Crisp

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Blueberry crisps are a year round favorite dessert. They can be made with frozen blueberries or fresh ones when they are in season. It’s hard to decide what’s better the warm juicy berries with a subtle lemony tang or the crispy oatmeal walnut topping with a hint of warm cinnamon in every bite.

This recipe is easy and quick to prepare and requires only a handful of ingredients found in most pantries. It’s a favorite at picnics, barbecues or potluck dinners with family and friends.

Blueberry crisp may be served warm with a scoop of homemade vanilla frozen yogurt or ice cream, a dollop of Cool Whip or Reddi-wip, or some vanilla yogurt. And of course, it is great just by itself.

This basic recipe works well with other fruits such as sliced peaches, apples or pears, pitted fresh cherries, rhubarb or anything else you have a hankering for. Softer fruits cook up best but with a more robust fruit like apples just make sure the slices are thin.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

• Frozen or fresh blueberries – I used frozen berries.
• Cornstach
• White sugar or equivalent sweetener
• Lemon juice
• Old Fashion Oatmeal
• Chopped walnuts
• I can’t Believe It’s Not Butter light (ICBINB light)
• Cinnamon
• Brown sugar or equivalent sweetener
• Pam

Making the Blueberry Crisp

• Place the frozen blueberries in a bowl.

• Add the lemon juice, white sugar or equivalent sweetener and cornstarch. Toss until the blueberries are well coated with the lemon juice and dry ingredients.

• Transfer the blueberries to a casserole dish that has been sprayed with Pam.

• In a small bowl, melt the I Can’t Believe It’s Not Butter light in the microwave.

• In another mixing bowl, add the oatmeal, cinnamon, brown sugar or equivalent sweetener and the melted ICBINB light. Use a fork to combine all these ingredients.

• Add the chopped walnuts to the oatmeal topping and stir to combine.

• Spread the oatmeal and walnut mixture over the top of the blueberries.

• Place the blueberry crisp into the oven to bake. The oatmeal and nut topping should be golden brown when it is done.
• Remove the blueberry crisp from the oven when done and let it cool.

• Serve it when it is warm or at room temperature. You can garnish it with a dollop of Cool Whip or Reddi-wip.

Serving Ideas

• Blueberry crisp is versatile. It can be served as a dessert following a meal, as a mid afternoon snack with a cup of coffee or tea or for breakfast with some vanilla plain or Greek yogurt.
• It is wonderful served by itself. You can elevate it by serving with a dollop of Cool Whip, Reddi-wip or whipped heavy cream if you are not counting calories or saturated fat.
• Warm blueberry crisp pairs well with vanilla ice cream or frozen yogurt.
• Fruit crisps, whether they are made with blueberries, peaches, pears, apples or any other appropriate fruit, are favorites for barbecues or potluck gatherings.

WW 1 pt per 1/6 of blueberry crisp, 7 pt for the entire blueberry crisp