"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry Crisp (Diabetic Friendly) Recipe

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This recipe for Blueberry Crisp (Diabetic Friendly), by , is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lloyd & Marie Anne Cyr

Category:
Category:

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

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).

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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