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Blueberry and Oat Crisp Recipe Video
|Fresh blueberries||6 Cup (96 tbs), washed|
|Instant tapioca||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Rolled oats||1 Cup (16 tbs) (Gluten Free)|
|Flour blend||1⁄2 Cup (8 tbs) (Gluten Free)|
|Cinnamon powder||1 1⁄2 Teaspoon|
|Xanthan gum||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
Calories 870 Calories from Fat 324
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 22 g109.8%
Trans Fat 0 g
Cholesterol 90.7 mg
Sodium 260.7 mg10.9%
Total Carbohydrates 136 g45.4%
Dietary Fiber 10.6 g42.4%
Sugars 73.2 g
Protein 7 g13.3%
Vitamin A 23.6% Vitamin C 38.9%
Calcium 5.5% Iron 10.7%
*Based on a 2000 Calorie diet
1. Preheat the oven to 350°F.
2. In a large casserole combine the blueberries, tapioca and lemon juice. Mix well and let stand for 15 minutes.
3. In a separate bowl combine all remaining ingredients. Smooth the mixture over top of the berries, covering completely. Bake for 45 minutes at 350° F.
4. Serve the Crisps with tea or coffee.