Blueberry crisp isn’t just for the summer months. Use frozen local blueberries for a hint of summer in the middle of winter when you bake up this heart healthy blueberry crisp.
I always switch to frozen local berries in the fall and winter months. It saves me money at the grocery store and the frozen berries taste better than the fresh imported berries at this time of the year. Plus I choose local berries. Canadian consumers: Check the back of the package to make sure you are getting a Product of Canada berry.
1 ½ cup (375 mL) large flake rolled oats
½ cup (125 mL) whole-wheat flour
½ cup (125 mL) dark brown sugar
1 Tbsp (15 mL) cinnamon
½ cup (125 mL) canola oil
6 cups (1.5 L) blueberries, frozen
1 Tbsp (15 mL) quick cooking tapioca
1 tsp (5 mL) cinnamon
1. Preheat oven to 350 F (180 C). Line an 8-inch square (2-L) baking pan with wet parchment paper, set aside. (see note below)
2. In a medium bowl stir together the oats, flour, brown sugar and cinnamon. Using a large spoon mix in the canola oil until well combined. The mixture should look wet.
3. Place the berries into the prepared pan. Sprinkle with the tapioca and cinnamon.
4. Pour topping over the berries. Press down lightly.
5. Bake for 66-75 minutes or until bubbly, yes, the frozen berries take longer to cook. I like to make this dessert when I’m already using the oven for roasting a chicken, cooking a roast or baking potatoes.
6. Serve warm or cold. Store any leftovers in a covered container in the fridge for up to 3 days.
Makes – 8 – 2/3 cup (150 mL) servings
Each serving contains:
310 Calories, 16 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 10 mg Sodium, 46 g Carbs, Total Sugars 24.7 g (10.6 g naturally occurring sugars + 14.1 g added sugars), 7 g Fibre, 4 g Protein
Big Cooking Tip
Wet parchment paper? Are you kidding?
No. When you’re baking or roasting something in the oven; to help with clean up, thoroughly wet a piece of parchment paper. Squeeze out excess water and line your baking pan with it. You will never have to scrub out a casserole pan or baking dish again. Most excellent. And you’re welcome.
Why are there so many calories in your crisp?
To make a crispy topping using old fashioned oat flakes I used ½ cup (125 mL) of heart healthy canola oil. You can either do two things – One, make this with ¼ cup (60 mL) canola oil and reduce the grams of fat by half, or leave it as is and enjoy it on a day that was on the lower fat side, but remember heart healthy fats eaten in moderation are a good thing.