Tart Bubblin' Blueberry Crisp


Tart Bubblin' Blueberry Crisp

EDR Tart Bubblin Blueberry Crisp
10 Min
20 Min

Blueberries are one of our all-time favorite fruits, plus they've earned the status of super food, and are believed to reduce the risk of a number of health problems. When you pull this Tart Bubblin' Blueberry Crisp out of the oven, your guests will definitely be impressed!

What You'll Need

  • 2 pints (16 ounces) fresh blueberries
  • 1 tablespoon all-purpose flour*
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon*
  • 1/4 cup all-purpose flour
  • 1/2 cup quick-cooking rolled oats*
  • 3 tablespoons light brown sugar
  • 2 tablespoons reduced-fat stick margarine, softened

What to Do

  1. Preheat the oven to 400 degrees. Coat a 9-inch microwave-safe pie plate with cooking spray.*
  2. In a large bowl, combine the blueberries, 2 tablespoons flour, the granulated sugar, and cinnamon; mix well. Spoon into the pie plate and cover with wax paper. Microwave on high power for 4 to 5 minutes, or until the berries are bubbly.
  3. Meanwhile, in a medium bowl, combine the remaining 1/4 cup flour, the oats and brown sugar; mix well. With a fork, blend in the margarine until crumbly. Sprinkle the mixture over the blueberries.
  4. Bake in the oven for 12 to 15 minutes, or until the top is golden. Serve warm.



*For a company-fancy presentation, you can make individual serving in small ramekins.

*To make this a gluten-free recipe, use 1/4 cup tapioca flour plus 2 tablespoons potato starch flour instead of all-purpose flour; seasoning with no added starch from a gluten-containing source; Irish oats; and nonstick cooking spray with no flour added.


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 124
  • Calories from Fat 12
  • Total Fat 1.3g 2 %
  • Saturated Fat 0.2g 1 %
  • Trans Fat 0.0g 0 %
  • Protein 1.6g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 30mg 1 %
  • Total Carbohydrates 28g 9 %
  • Dietary Fiber 2.9g 11 %
  • Sugars 18g 0 %

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This sure was yummy. It is nice to have fresh blueberries available all the time so I can make a tasty dessert like this one in January. I did substitute stevia for the white sugar and stevia/brown sugar blend for the brown sugar just to cut back a bit more. My kids ate it with vanilla ice cream. Being a type 1 diabetic, I did not, but boy they sure enjoyed it. I am not sure how someone could give a one star because they could not figure out that the number of servings was incorrect. Thanks Mr. Food Kitchen for another great diabetic friendly dessert. You rock.

Thanks for the reminder to use stevia. And I agree with you about the 1 star rating. It should be obvious that a small cake is for around 6 people depending on the size of the serving!

If sugar substitutes are used in place of the sugar and brown sugar, how does that change the nutritional values?

Sugar substitutes would lower the grams of sugar in the recipe as well as the calorie count. You could absolutely substitute SPLENDA for the granulated sugar and Brown Sugar Blend Splenda for the brown sugar!


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