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.
I figured dessert would go well with the light soup dinner we had.
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.
I made a couple other small changes like subbing whole wheat flour for all purpose and subbing canola oil for butter.
Not sure I'm 100% happy with the results, but it did the trick and my sweet tooth has been satisfied. 🙂
Adapted from The Neely's recipe via foodnetwork.com
2 cups blueberries, rinsed and lightly dried
1/2 tsp cornstarch
1 tbsp sugar
small pinch salt
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
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.