Monday, May 7, 2012

Blueberry Season Approaches!

Warm blueberries with a crispy topping is complete heaven in a dish! I have been watching out my window waiting for my blueberries to ripen and my mouth is watering just thinking about the bursting blueberries! I have made this recipe with Splenda, but I have substituted brown sugar or cane sugar, too.  You can use equal amounts of either for the Splenda in the recipe.  You can splurge and put some vanilla bean ice cream on top!  Use the "sugar free" or low-carb varieties if you would wish. Enjoy!

Blueberry Crisp
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Blueberries -- fresh or frozen
1 tablespoon Flour
1 tablespoon Splenda
1/2 cup Oatmeal -- slow-cooking
1 teaspoon Cinnamon
1 tablespoon Flour
1 tablespoon Splenda
2 tablespoons Butter or Margarine -- melted

Blend together flour and Splenda in a large bowl. Mix with blueberries and place in a 9x9 inch baking dish or pan.

Mix all topping ingredients together in a large bowl. Sprinkle on top of blueberry filling in pan. Bake at 350 degrees F for 45 minutes.


  1. I will try this! I'm just waiting until my local blueberry farm makes the announcement that they are open!

  2. Oh how we love blueberries around this house! This recipe looks so delicious. Thanks so much for linking up to Meals 4 Sharing Fridays!