Blueberry Crisp à la Mode

Blueberry Crisp à la Mode Recipe
Becky Luigart-Stayner
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

Nutritional Information

Calories 288
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 4.8 g
Monofat 2 g
Polyfat 0.9 g
Protein 4.2 g
Carbohydrate 52 g
Fiber 3.8 g
Cholesterol 22 mg
Iron 1.3 mg
Sodium 96 mg
Calcium 77 mg

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

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.

Note:

July 2000
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