Blueberry Crisp Recipe
This Blueberry Crisp recipe is one of the gems from my family cookbook. This Diabetic recipe is the best alternative medicine you can consume while following the diet. A good way to use up Fruits is to make some delicious Blueberry Crisp. A delicious Dessert, the Blueberry Crisp completes your meal. Trust me! I am saying that you must try this Blueberry Crisp.
Ingredients
1 qt. frozen or fresh blueberries
2 tsp granulated fructose
2 tsp lemon juice
2 tsp water
Topping
1 cup quick-cooking oatmeal
1/4 cup all-purpose flour
1/4 cup chopped walnuts
3 tsp granulated fructose
1/3 cup firm margarine
Directions
Place the blueberries in a shallow 1 1/2 qt. (1 1/2 L) baking dish.
Sprinkle with 2 tsp (30 mL) of the fructose, lemon juice, and water.
Stir to mix evenly.
Combine oatmeal, flour, walnuts, and 3 tsp (45 mL) of the fructose in a small bowl.
Cut margarine into mixture or rub with the fingers until mixture becomes coarse crumbs.
Sprinkle evenly over the top of the blueberry mixture.
Bake at 350°F (175°C) uncovered for 30 to 40 minutes or until topping is browned and berries are tender.
Sprinkle with 2 tsp (30 mL) of the fructose, lemon juice, and water.
Stir to mix evenly.
Combine oatmeal, flour, walnuts, and 3 tsp (45 mL) of the fructose in a small bowl.
Cut margarine into mixture or rub with the fingers until mixture becomes coarse crumbs.
Sprinkle evenly over the top of the blueberry mixture.
Bake at 350°F (175°C) uncovered for 30 to 40 minutes or until topping is browned and berries are tender.
