Blueberry crisp is like a big bowl of nostalgia for me. Growing up, my mom made sure we were eating the healthiest foods at every meal. That included dessert. I loved helping her make this because it was simple, fast, and delicious. We mostly made this with strictly blueberries but I LOVE the mixture of the berries and I even threw in a few fresh ones for good measure. My mom made it with a hearty drizzle of honey but since I’m trying to keep the points low, I modified the recipe slightly.
Cool, refreshing, nutritious and delicious. The citrus provides a tart tone, berries add a sugary sweetness and the crumbly topping makes this dessert taste indulgent; especially if you add a scoop (or two) of frozen yogurt.
Makes: 6 servings
What You’ll Need:
- 5 cups frozen berries – can be mixed or 1 single kind
- 2 Tbsp fresh lemon juice
- 1 cup old fashioned rolled oats (regular oats work as well)
- ½ tsp salt
- ½ tsp cinnamon
- ¼ cup all-purpose flour
- 4 tsp brown sugar (1 use coconut sugar)
- 1/8 cup coconut oil
Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray. Pour berries into dish and gently toss with lemon juice. In a medium bowl, combine oats, salt, cinnamon, flour and sugar. Pour coconut oil over the dry ingredients and stir until combined.
Sprinkle the oat mixture evenly over the berries in the pan. Bake for 35-40 mins or until the top beings to very lightly brown. Let sit for a few mins. Serve warm with ice cream or frozen yogurt, if desired. Please note, the topping is deliciously crumbly as I use only a small amount of oil.
Any unused crisp will keep well in the fridge for up to 2 days. Try it cold, right out of the fridge on a hot day! So refreshing.
Weight Watchers Smart Points: 5sp per serving
Nutritional Info Per Serving: Calories: 184 Carbs: 29 Fat: 6 Protein: 2 Sodium: 3 Sugar: 9
Print the recipe here: Sweet Summer Berry Crisp