It’s blueberry season around here and I’ve been baking up a storm. Thus far, I’ve made a Blueberry Coffee Cake, Blueberry Gingerbread Cake and last night, Blueberry Crisp à la Mode. This last was my favorite, by far. I think I could have eaten the whole pan. Added bonus- it only took about 20 minutes to put together. Now that’s my kind of baking! G’s comment was that it was very good, and not super sweet as he had feared. We both prefer fruit desserts that aren’t excessively sweet and this was perfect.
Notes: We used Ben and Jerry’s vanilla istead of the frozen yogurt that’s called for. Honestly I don’t think it needs anything but I’ll never say no to ice cream.
Blueberry Crisp à la Mode
Source: Cooking Light, July 2000
6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat frozen yogurt
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 288(26% from fat); FAT 8.3g (sat 4.8g,mono 2g,poly 0.9g); PROTEIN 4.2g; CHOLESTEROL 22mg; CALCIUM 77mg; SODIUM 96mg; FIBER 3.8g; IRON 1.3mg; CARBOHYDRATE 52g