Blueberry Crisp à la Mode

You can use almost any combination of fresh berries in this dessert. Try cherries, blackberries, or a mixture of all three.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.2g
  • Carbohydrate: 52g
  • Fiber: 3.8g
  • Cholesterol: 22mg
  • Iron: 1.3mg
  • Sodium: 96mg
  • Calcium: 77mg

Ingredients

  • 6 cups blueberries
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 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
  • 2 cups vanilla low-fat frozen yogurt

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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