Blueberry Fruit Crisp
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
With all its blueberries, this treat is rich in antioxidants. On busy nights, you can make it in a snap. We love to eat it warm with a dollop of whipped topping. —Patricia Krusing, Phoenix, Arizona
Ingredients
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1 cup fresh or frozen blueberries, thawed
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4 teaspoons sugar
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2 teaspoons lemon juice
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1-1/2 teaspoons cornstarch
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TOPPING:
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2 tablespoons all-purpose flour
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2 tablespoons quick-cooking oats
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2 tablespoons brown sugar
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Dash ground cinnamon
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2 tablespoons butter
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2 tablespoons chopped pecans
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Whipped topping, optional
Directions
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1.
In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray.
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2.
For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
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3.
Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.
Nutrition Facts
2/3 cup: 331 calories, 17g fat (8g saturated fat), 31mg cholesterol, 97mg sodium, 45g carbohydrate (29g sugars, 3g fiber), 3g protein.
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