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Oat Blueberry Crisp Recipe
|Vegetable oil spray||1|
|Firmly packed brown sugar||7 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Oatmeal||1⁄2 Cup (8 tbs), uncooked|
|Sesame seeds||1 Tablespoon, toasted|
|Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh blueberries||4 Cup (64 tbs), rinsed, stems removed|
Serving size: Complete recipe
Calories 1928 Calories from Fat 490
% Daily Value*
Total Fat 59 g90.2%
Saturated Fat 9.5 g47.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 310.7 mg12.9%
Total Carbohydrates 345 g114.9%
Dietary Fiber 23.5 g93.9%
Sugars 205.3 g
Protein 23 g46.4%
Vitamin A 45.4% Vitamin C 106.7%
Calcium 80.1% Iron 185.2%
*Based on a 2000 Calorie diet
Lightly spray a 9-inch square baking dish with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine 7 tablespoons brown sugar, 1/2 cup flour, oatmeal, nutmeg, cinnamon and sesame seeds.
Process 10 seconds.
Cut margarine into 1/2-inch pieces, add to flour mixture and process 10 seconds.
In a bowl, combine remaining 3 tablespoons brown sugar and 1/4 cup flour with lemon rind and salt.
Stir well, breaking up any lumps.
Add blueberries and toss gently until coated evenly.
Pour into prepared pan.
Add oatmeal topping and bake 30 to 35 minutes.