I prefer crisps that aren’t too sweet, as I also prefer them topped with vanilla frozen yogurt or ice cream. Most crisp recipes seem to serve 6 – 8, which means if I make if for just my family, I end up eating crisp for days (sadly, my kids love the smell of the crisp baking but don’t so much love eating it). This crisp serves 3 – 4.
- 2 cups frozen blueberries (use fresh in summer)
- 1 1/2 TBS whole wheat flour
- 1 TBS maple syrup
- 2 TBS roasted, unsalted pistachios (feel free to substitute other nuts)
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1/4 cup oats
- 4 TBS cold unsalted butter, cut into small pieces
Preheat oven to 375, with rack in upper third of oven. Coat a shallow 1-quart dish with cooking spray.
Combine blueberries, flour and syrup in a bowl; transfer to the baking dish.
Combine nuts, flour, sugar and oats in a bowl;
add in butter,
using your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Squeeze chunks of topping and drop them on top of the berries.
Bake for 35 minutes or until topping is golden brown and berries are bubbling.
Serve warm topped with vanilla frozen yogurt or ice cream.