Blueberry and Oat Crisp Recipe Video
Ingredients
| 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 | |
| Salt | 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) |
Nutrition Facts
Serving size
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 mg30.2%
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
Directions
1. Preheat the oven to 350°F.
MAKING
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.
SERVING
4. Serve the Crisps with tea or coffee.
Editors Review
Blueberries are deeply flavored and colored rendering them into the preparations they are used in. Watch the chef showing how to make Gluten Free Blueberry Crisp with fresh blueberries and other gluten free and low calorie ingredients. Healthy snack with an equally healthy drink!Chef
