Blueberry Crisp

You can never have too many side dish recipes, so give Blueberry Crisp a try. Watching your figure? This lacto ovo vegetarian recipe has 264 calories, 2g of protein, and 14g of fat per serving. For $1.27 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. A few people made this recipe, and 60 would say it hit the spot. This recipe from Food Fanatic requires blueberries, lime zest, unsalted butter, and granulated sugar. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Try Blueberry Crisp II, Blueberry Crisp, and Blueberry Crisp for similar recipes.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

4 cups blueberries, fresh

1/2 cup brown sugar

1/2 cup all-purpose flour

1/3 cup granulated sugar

1 cup heavy cream

1 lime, zested

1/2 cup quick oats

1/4 cup unsalted butter, softened

Equipment:

bowl

casserole dish

hand mixer

oven

Cooking instruction summary:

In a bowl, combine the blueberries, granulated sugar and the zest of one lime. Pour into the bottom of a 2 qt casserole dish.For the crumble, combine the sugar with flour, oats, butter and zest of lime. Mix until the butter is incorporated and the mixture becomes like “crumbs.”Spread over top of blueberries, pressing until it becomes firm.Bake in a 375°F oven for 35 minutes.For the whipped cream, beat the cream and sugar on high with an electric mixer for 3 minutes, until stiff peaks form. Refrigerate until ready to use.Serve the hot crumble with a spoonful of whipped cream. ENJOY.

 

Step by step:


1. In a bowl, combine the blueberries, granulated sugar and the zest of one lime.

2. Pour into the bottom of a 2 qt casserole dish.For the crumble, combine the sugar with flour, oats, butter and zest of lime.

3. Mix until the butter is incorporated and the mixture becomes like “crumbs.”

4. Spread over top of blueberries, pressing until it becomes firm.

5. Bake in a 375°F oven for 35 minutes.For the whipped cream, beat the cream and sugar on high with an electric mixer for 3 minutes, until stiff peaks form. Refrigerate until ready to use.

6. Serve the hot crumble with a spoonful of whipped cream. ENJOY.


Nutrition Information:

Quickview
264k Calories
2g Protein
13g Total Fat
34g Carbs
1% Health Score
Limit These
Calories
264k
13%

Fat
13g
21%

  Saturated Fat
8g
53%

Carbohydrates
34g
12%

  Sugar
23g
26%

Cholesterol
44mg
15%

Sodium
13mg
1%

Get Enough Of These
Protein
2g
4%

Manganese
0.4mg
20%

Vitamin K
12µg
12%

Vitamin A
527IU
11%

Vitamin C
7mg
10%

Fiber
2g
9%

Vitamin B1
0.1mg
6%

Vitamin B2
0.09mg
5%

Selenium
3µg
5%

Vitamin E
0.76mg
5%

Phosphorus
48mg
5%

Folate
18µg
5%

Iron
0.76mg
4%

Copper
0.07mg
4%

Vitamin B3
0.7mg
4%

Calcium
34mg
3%

Magnesium
13mg
3%

Potassium
107mg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.24mg
2%

Zinc
0.36mg
2%

Vitamin D
0.25µg
2%

covered percent of daily need
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