Believe it or not, this Healthier Blueberry crisp contains very little sugar! It is the perfect treat for your spring and summer afternoons. It is loaded with fresh blueberries and topped with an irresistible crumble made out of steel-cut oats and whole wheat flour! Super simple, and so healthy!
Just like many of my articles tend to start, today is no different! My grocery store again had this great deal on blueberries! So you best believe that I bought a whole bunch.
Of course, being the adventurous person that I am, I purchased them not knowing what I was going to use them in this time. I always have so many ideas on what to make next, but my indecisiveness gets the best of me… LOL
I was thinking;
- Blueberry jam
- Blueberry lemon crumble bars
- Blueberry loaf cake
- Blueberry ice cream or nice cream
- A re-do of my Bakery worthy Blueberry Muffin recipe with Streusel, because let’s face it! My photography skills have gotten a lot better and that recipe needs an upgrade in photos! I don’t mind making it though because they were D E L I C I O U S, best blueberry muffins ever in my opinion.
So yes… It was a struggle for me to pick something to make. Funny enough, my choice of recipe was none of these!
I decided to go with a Healthier Blueberry crisp!
As I am enjoying the last couple of bites of this dessert I want to tell you more about this fruity, crispy goodness!
It has a nice blueberry filling and an amazingly crispy top layer. It pairs so well with vanilla bean ice cream of just greek vanilla yogurt. I didn’t have any of these two options so I went with plain yogurt and a drizzle of honey on top!
That’s also where the awesome honey drizzle comes from!
What you need to make this Healthier Blueberry Crips?
- Bluberries
- Lemon juice & some lemon zest
- Sugar
- Corn starch
- Oats
- Whole wheat flour
- Butter
- Cinnamon
Can I add nuts to this Healthier Blueberry Crisp?
Yess!! Absolutely. I did not have any nuts on hand at the time, but I would’ve loved to add some almonds, pecans, or walnuts to my crispy topping. It would’ve added a lot of extra good nutrition and would’ve made us fuller longer. But let’s not forget the extra crunch and amazing flavors.
So long story short, go for it and add your nuts in your topping mixture before you pour it on top of the blueberries!
How to make this awesome Healthier Blueberry Crisp?
Well… Lucky you! This recipe is so so simple!
start by tossing the blueberries in some sugar ( I didn’t use too much sugar hence the healthier on the title), lemon zest , lemon juice, and cornstarch. Pour into a loaf pan, then move on to the crispy topping.
To make the crisp topping, mix the oats, whole wheat flour, cinnamon, sugar, and melted butted in a medium bowl and spread evenly on top of the fresh blueberries.
Bake for 30-40 minutes at 350F and you’re all set! You want to bake this healthier blueberry crumble until the blueberries are soft and juice and the topping is nice and brown.
I topper my Healthier Blueberry Crisp with some greek yogurt and a little drizzle of honey and they were perfect!
Healthier Blueberry Crisp
Healthy Blueberry Crisp
Ingredients
Blueberry filling
- 2 cup blueberries
- 2 tbsp sugar
- 1 tbsp corn starch
- 1 tsp lemon juice
- 1 tsp lemon zest
Topping
- 3/4 cup oats
- 3 tbsp whole wheat flour
- 2 tbsp sugar
- 2 tbsp butter melted
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350F and prepare a greased 9inch loaf pan
- In a medium bowl, mix the blueberries, sugar, corn starch, lemon juice, and lemon zest until combined. Pour this mixture in the prepared loaf pan
- In a separate bowl whisk together oats, whole wheat flour, sugar, cinnamon, and the melted butter until combined. Layer this crumble topping evenly on the berries
- Bake at 350F for 30-40 minutes until the berries are soft and the crisp topping is golden brown
- Enjoy on its own or top with some greek yogurt and honey-like I did. You could also go for vanilla bean ice cream if you have that available!
Notes
Substitutions for this recipe:
- Dairy- To make this recipe dairy free, use coconut oil instead of the butter. The same amount will work just fine.
- Gluten free- To make this recipe gluten free, substitute the whole wheat flour with either gluten free flour or oat flour. Make sure that your oats are gluten free!
- Berries- For this recipe you can use mixed berries, strawberries, or any berry you have on hand.
- Corn startch- If you do not have any corn startch on hand, you can use arrowroot powder, tapioca flour, or even regular flour!
Substitutions for this recipe:
- Dairy– To make this recipe dairy free, use coconut oil instead of the butter. The same amount will work just fine.
- Gluten free- To make this recipe gluten free, substitute the whole wheat flour with either gluten free flour or oat flour. Make sure that your oats are gluten free!
- Berries- For this recipe you can use mixed berries, strawberries, or any berry you have on hand.
- Corn startch- If you do not have any corn startch on hand, you can use arrowroot powder, tapioca flour, or even regular flour!
