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Blueberry Fruit Crisp

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1 cup fresh or frozen blueberries, thawed
  • 4 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons cornstarch
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons quick-cooking oats
  • 2 tablespoons brown sugar
  • Dash ground cinnamon
  • 2 tablespoons butter
  • 2 tablespoons chopped pecans
  • Whipped topping, optional

Directions

  • 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.
  • 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.
  • 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: 283 calories, 12g fat (4g saturated fat), 15mg cholesterol, 102mg sodium, 46g carbohydrate (29g sugars, 3g fiber), 3g protein.

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