Blueberry Crisp Recipe:
A Classic Blueberry Dessert

This blueberry crisp recipe is a crowd-pleaser, and a definite comfort food.

It’s good when it’s cold outside…and when it’s warm outside. After all, any time is a good time for a blueberry dessert!

If wild blueberries are available, use them. If not, frozen berries are just as tasty and nearly as good for you, and are convenient to keep on hand for whichever blueberry recipe you're trying.

Crisp: Blueberry Style

4 cups/950ml blueberries, fresh or frozen
1 cup/250ml quick oats
1 cup/250ml flour
½ cup/125ml sugar
A dash of salt
1 teaspoon/5ml cinnamon
½ cup/125ml butter
½ cup/125ml nuts (pecans, hazelnuts, etc)

Add butter to the flour, sugar, and cinnamon. Blend together. Add the quick oats. Then mix about ¼ of the crumbs with the blueberries. Place in a buttered baking dish. Sprinkle on the rest of the crumbs. Bake for 40 minutes (approx – your oven may vary) at 350F/180C.

This blueberry dessert is good hot or cold, and is fabulous with vanilla icecream.

If you want to watch your sugar, substitute Splenda, or mix half Splenda/half sugar. Granulated Splenda can be substituted like-for-like with sugar.

If you’re using Brown Sugar Splenda, use half the amount (ie. 62ml or ¼ cup where you’d normally use ½ cup/125ml sugar)

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