As some of you may know my kids and I recently went on a blueberry picking adventure. My toddler loved it, but picked so many! I haven't ventured off into pie making yet so I improvised and made these small blueberry crisps. I didn't have a round baking pie dish so I used ramekins. It's the perfect size for little ones and also for those watching their portions, me included.
Tip: you can subsitute coconut sugar for regular white, but coconut sugar is healthier
Blueberry Crisp
A delicious crisp dessert full of fresh fruit!
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Servings: 2
Calories: 573kcal
Ingredients
- 1 c. fresh blueberries
- 1 ½ tsp cornstarch
- 1 tsp. coconut sugar
For rolled oats topping
- ¼ c. Flour
- ⅓ c. honey
- ¼ c. rolled oats
- ¼ tsp. cinammon
- 3 Tbs. cold butter
Instructions
- Preheat oven to 350F
- In a bowl, mix blueberries, cornstarch and sugar. Set aside
- In another bowl, mix flour, honey, rolled oats, and cinnamon. Cut in the butter.
- Use your hands to work it all together.
- Scoop the blueberry mixture into ramekins and then top with oats mixture
- Bake for 25-30 minutes until the berries are bubbly
- For a crunchy variety use ¼ c. of brown sugar instead of the honey in the oats mixture
Nutrition
Calories: 573kcal | Carbohydrates: 96g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 250mg | Fiber: 7g | Sugar: 46g | Vitamin A: 590IU | Vitamin C: 11.5mg | Calcium: 34mg | Iron: 3.1mg
Recipe adapted from The Baker Chick