I totally intended to make this dish last week (for the challenge, of course) or at least this past weekend, but time escaped me. I didn't want my blueberries to go bad (since I had fresh ones on hand), so I went ahead and prepared the crisp tonight.

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I figured dessert would go well with the light soup dinner we had.

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I tweaked the recipe for The Neely's Blueberry Crisp to be a little healthier and because I had significantly less blueberries on hand than the recipe required.

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I made a couple other small changes like subbing whole wheat flour for all purpose and subbing canola oil for butter.

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Not sure I'm 100% happy with the results, but it did the trick and my sweet tooth has been satisfied. 🙂

Blueberry Crisp

Adapted from The Neely's recipe via foodnetwork.com

Ingredients

2 cups blueberries, rinsed and lightly dried

1/2 tsp cornstarch

1 tbsp sugar

small pinch salt

Topping Mixture:

1/4 cup whole wheat flour

1/4 cup quick-cooking oats

1 tbsp packed light brown sugar

1 tbsp sugar

sprinkle ground cinnamon

spinkle teaspoon ground nutmeg

2 tbsp canola oil

Directions

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a small pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, and nutmeg in a bowl. Add canola oil to bowl and stir/cut until mixture looks crumbly.

Add the blueberries into a 4" x 6" baking dish. Top evenly with the crumb mixture. Bake for 35 minutes.