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Carla Hall's Blueberry Almond Crisp with Frozen Lemon Yogurt

Blueberry Almond Crisp Frozen Lemon Yogurt Carla Hall
Lightened Up Blueberry Crisp
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
These individually-portioned crisps are a better-for-you-treat for those watching their waistlines.
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ingredients
  • For the Crumble:
  • 1 cup Brown Sugar
  • 1 stick Butter (chilled and cubed)
  • 3/4 cup Quick-Cooking Oats 
  • 1/2 teaspoon Cinnamon
  • 1/3 cup sliced Almonds
  • For the Blueberry Filling:
  • 1/4 cup Sugar
  • 1 Lemon (zest and juice)
  • 3 cups Blueberries (fresh or frozen)
  • 1 teaspoon Salt
  • 1 tablespoon Cornstarch 
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Brown Sugar
    1 stick Butter (chilled and cubed)
    3/4 cup Quick-Cooking Oats
    1/2 teaspoon Cinnamon
    1/3 cup sliced Almonds
    For the Crumble: Preheat the oven to 350 degrees. Place all the crumble ingredients into a food processor and process until butter has been cut into the size of peas.
  • 2
    1/4 cup Sugar
    1 Lemon (zest and juice)
    3 cups Blueberries (fresh or frozen)
    1 teaspoon Salt
    1 tablespoon Cornstarch
    For the Blueberry Filling: Toss the blueberry filling ingredients together, sprinkling on the cornstarch last. Toss to combine thoroughly.
  • 3
     
    Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 2 tablespoons of crumble. 
  • 4
     
    Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of lemon frozen yogurt.
 
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