Publisher Photo
Publisher Photo
In Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp with a sweet golden topping. A dollop of vanilla yogurt adds to its homemade taste.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 packages (12 ounces each) frozen unsweetened blueberries, thawed
  • 2 tablespoons plus 1/2 cup all-purpose flour, divided
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • TOPPING:
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/2 teaspoon vanilla extract
  • Sugar substitute equivalent to 2 teaspoons sugar

Directions

Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown.
For topping, combine yogurt, vanilla and sweetener; serve with the crisp. Yield: 6 servings.
Originally published as Blueberry Crisp in Quick Cooking September/October 2000, p38

Nutritional Facts

1 each: 198 calories, 7g fat (0 saturated fat), 1mg cholesterol, 99mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

  • 2 packages (12 ounces each) frozen unsweetened blueberries, thawed
  • 2 tablespoons plus 1/2 cup all-purpose flour, divided
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • TOPPING:
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/2 teaspoon vanilla extract
  • Sugar substitute equivalent to 2 teaspoons sugar
  1. Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown.
  2. For topping, combine yogurt, vanilla and sweetener; serve with the crisp. Yield: 6 servings.
Originally published as Blueberry Crisp in Quick Cooking September/October 2000, p38

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