I always appreciate simple things like this quick and easy blueberry crisp recipe that’s guilt-free to boot. In addition to the superfood blueberries, it has just seven other ingredients and not much fat.
I’d sworn off mid-winter imports but they were buy one, get two free; this uses three half-pints. Cuisine d’opportunité knocked and I answered, assuring myself that even though they had no berry smell in the store, they’d be fine once cooked. And they are. The small amount of brown sugar doesn’t make this a cloyingly-sweet dessert and with no guilt, I indulged in some sherbet to have one of my favorite flavor combinations: blueberries and orange.
The recipe is from epicurious.com and they suggest topping each serving with a little frozen yogurt. I think sour cream, crême fraîche, even ice cream would also be fine. Lemon sorbet or yogurt will be my next topping; that’s a favorite flavor pair too. The website says one serving, including a spoonful of frozen yogurt, has just 200 calories and a total of 7g of fat, 3g saturated. And they’re not tiny portions. Those figures are based on six servings from the recipe. I’m in. How about you?
Guilt-free Blueberry Crisp
Adapted from Bon Appétit at epicurious
3 half-pint containers blueberries/510g total
2 TB light brown sugar
1/2 tsp cinnamon
1/2 cup/40g quick oatmeal, not instant
2 TB all-purpose flour
1/4 cup/4 TB light brown sugar
1/4 tsp salt
2 TB chilled butter, diced
1/4 cup sliced almonds*
*I didn’t weigh them. One very polite handful is about 1/4 cup. Use more or less to taste.
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4.
Rinse the berries and let drain, but allow some water to remain clinging to them.
Put the berries into a 9″ pie plate, preferably glass, and sprinkle on the 2 TB brown sugar and the cinnamon. Stir well to coat the berries and let stand until the sugar has dissolved, about 5 minutes.
Make the topping: In a mini-chop or a small bowl, mix together the oats, flour, brown sugar and salt. Add the pieces of butter and rub in to the mixture, either by hand or by pulsing a few times. Stir in the almonds.
Sprinkle the topping onto the berries and bake about 35 minutes, until golden and bubbly. Transfer to a rack to cool. Serve warm or at room temperature.
Serves 6
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{ 2 comments… read them below or add one }
This sounds really good. Sometimes you just want some fresh fruit, even if it does come from far, far away.
My favorite fruit combination is blueberry and nectarine. Maybe you should consider adding peach sorbet to your list of toppings to try
Jenni’s last blog post..Is There a Recipe for a Cool Whip Substitute?
Hi, Jenni. Oh, please tell me the answer to the question of your last blog post is: whipped cream. Search for Cool Whip on this blog and you’ll understand.
I must hop over and see.
Your ideas both sound wonderful. I should make some one of these days. I have a small ice cream maker that I had to have, I just had to have one, and I use it once a year at most.
Thanks for stopping by.