Blueberry Crisp (Diabetic Friendly) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
* 2 cups unsweetened blueberries, fresh
or 2 cups unsweetened frozen blueberries
thawed and well drained
* 1 Tbsp flour
* 1 Tbsp white sugar
Topping:
* 1/2 cup old fashioned oats, slow cooking
* 1 tsp cinnamon
* 1 Tbsp flour
* 1 Tbsp brown sugar or maple syrup or(see note A)
* 2 Tbsp butter ,melted
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Directions: |
Directions:Filling:
1) Toss together the flour and sugar
2) Mix the flour mixture with the blueberries and place in a
lightly buttered 8x8 inch baking dish.(see note B)
Topping:
1) Mix all the topping ingredients together
2) Sprinkle the the topping on top of the blueberry filling
Bake at 350*f for 45 minutes and serve warm or cold.
Store uneaten portions in refrigerator.
Note A : Coconut sugar can be substituted for the brown sugar or maple syrup. This will make this recipe even more diabetic friendly as coconut sugar will increase a persons blood sugar less than regular sugar.
Note B: we double the recipe in a 9x13 pan.
Per 1/6 serving from 8x8 pan of original recipe :for each serving 113 calories , total: carbs 17 grams.(5% daily value); total sugars 8.7 grams( 30% daily value). |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
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