Fit Foodie Finds · by Lee Funke★ 5.0 (2)
Sheet Pan Blueberry Crisp Recipe
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 5%
CARBS 31G58% OF CAL
3G FIBER6G ADDED9G INTRINSIC13G OTHER15G TOTAL SUGAR
FAT 9G40% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Frozen blueberries baked on a sheet pan and topped with a caramelized oat crumble. This easier version of classic blueberry crisp delivers crispy topping texture and is a perfect summer treat.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 16- 11 cups frozen blueberries (~48 oz)
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup corn starch
- 1 teaspoon sea salt
- 2 cups rolled oats
- ½ cup all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon sea salt
- 12 tablespoons butter (softened)
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 5%
CARBS 31G58% OF CAL
3G FIBER6G ADDED9G INTRINSIC13G OTHER15G TOTAL SUGAR
FAT 9G40% OF CAL
5G SAT4G 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
- 30m
- Sodium
- 58mg
- Total sugar
- 15g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 14mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.