Little Sunny Kitchen · by Diana
Blueberry Crisp
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 11%
CARBS 52G61% OF CAL
6G FIBER18G ADDED12G INTRINSIC17G OTHER30G TOTAL SUGAR
FAT 14G38% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple fruit crisp with fresh or frozen blueberries topped with an oat, almond, and brown sugar crumble. Sweet and satisfying with a crispy contrast.
dessertamerican🥧 baking dish🔥 ovenvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups blueberries (fresh or frozen )
- ⅓ cup granulated sugar
- Zest and juice of 1 lemon (about 1 tablespoon or 15 ml lemon juice)
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter (melted )
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped almonds
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 11%
CARBS 52G61% OF CAL
6G FIBER18G ADDED12G INTRINSIC17G OTHER30G TOTAL SUGAR
FAT 14G38% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 148mg
- Total sugar
- 30g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.