Blueberry Crisp may seem like a dessert to many, but it's good for breakfast too. Nutritious ingredients like oatmeal, unbleached flour, brown sugar and cinnamon, combined with Mother Nature's best antioxidant - the blueberry - is like eating a glorified bowl of oatmeal with fruit for breakfast! It's delicious, it's good for you and Mom would approve!
Blueberries Rank #1 in Antioxidants
According to BC Blueberry Council from British Columbia, "US Department of Agriculture (USDA) laboratory at Tufts University in Boston, Massachusetts, researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables. Antioxidants help neutralize harmful by-products called "free radicals" that can lead to cancer and other age-related diseases." Check out Reader's Digest list of the Top 10 Antioxidant-Rich Fruits and Veggies.
More Antioxidant Rich Fruit Desserts
This Blueberry Pie Recipe is a perfect way to get mega-antioxidants! Although not as high in antioxidants, the strawberries in Strawberry Shortcake still rank high on the list. Homemade Blueberry & Strawberry Muffins are another great way to get your antioxidant fix!
Blueberry Crisp Recipe
- 6 cups blueberries, rinsed, picked over for stems, fresh preferred, but frozen will work too (do not thaw)
- 1/2 cup brown sugar, packed
- 2 Tablespoons unbleached King Arthur flour
- 1 Tablespoon lemon juice
- 1 cup unbleached flour
- 3/4 cup brown sugar
- 3/4 cup rolled oatmeal
- 1 1/4 teaspoons cinnamon, ground
- 4 ounces (1 stick) butter, cold, cut in 8 pieces
Directions:
- Preheat oven to 350 degrees F.
- Spray a 9" X 9" baking dish with vegetable spray.
- In a large bowl, toss clean blueberries with 1/2 cup brown sugar, 2 Tbsp flour and lemon juice and place in baking dish. Set aside.
- In the bowl of a food processor, combine remaining flour and brown sugar, oatmeal and cinnamon and pulse until blended.
- With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like fine meal.
- Spread topping ingredients evenly over the blueberries and bake at 350 degrees for 30-40 minutes or until blueberries are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 or more minutes before serving.
- Top with Sweetened Whipped Cream (below) or vanilla ice cream!
- Refrigerate any leftovers.
- Serves 4-6.
Sweetened Whipped Cream
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Directions:
- In large mixing bowl, whip heavy whipping cream until semi stiff.
- Add powdered sugar and vanilla and whip until stiff. Do not over whip cream.
Blueberries ~ Mother Nature's gift to us. Enjoy summer's bounty and pick some blueberries!
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
