RECIPE: Whole Wheat and Oats Blueberry Crisp

Blueberries are all over the farm stands, and this is a quick dessert that I whipped up with a delicious pint I bought last Sunday. Crisps are great because they are very fast and let the fruit be the star. Accenting the crisps with a whipped cream or ice cream compliments the tartness of the berries with it’s creaminess. I made this recipe healthier by cutting down on the sugar and using whole wheat flour. Yes, there is butter and cream. I would imagine you could cut down the fats by using vegetable shortening or canola oil and low fat milk. But hey-I made peace with butter. Somethings you should enjoy properly. I believe butter makes baking better. I did use light cool whip on top to feel less guilty.

 Butter a shallow baking dish (a 10 inch oblong or a square brownie pan). Preheat the oven to 375˚. In a bowl, mix the berries with the lemon juice, Splenda (or sugar) and flour. Pour into prepared pan evenly. 

In another bowl, mix the flour, oats, cinnamon and brown sugar. Cut in the butter and push it around with a fork until resembling coarse crumbs. Gradually add the cream while mixing the mixture with a fork. The crumbs will begin to form into larger clumps. Pour the crumble over the fruit. It doesn’t need to completely cover, because the fruit will bubble up through the crumble.

Bake the crumble in the middle of the oven for 30 minutes. The topping will be light gold color and the fruit will be bubbly. Let sit out to cool. 

ALL GONE! YUMMY!

 Serve warm with light cool whip, whipping cream or vanilla ice cream.