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Ginger-Blueberry Crisp
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-
Prep
10
min
-
Total
1
hr
25
min
-
Ingredients
9
-
Servings
2
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Ingredients
Fruit
-
2
cups frozen blueberries (do not thaw)
-
2
tablespoons all-purpose flour
-
1
tablespoon sugar
Topping
-
1/4
cup sugar
-
1/4
cup old-fashioned oats
-
2
tablespoons all-purpose flour
-
1
tablespoon grated orange peel
-
1
tablespoon chopped crystallized ginger
-
2
tablespoons cold butter or margarine, cut into small pieces
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Steps
-
1
Heat oven to 375°F. In 2 1/2- to 3-cup round soufflé or casserole dish, mix fruit ingredients.
-
2
In medium bowl, mix topping ingredients with fork until crumbly. Sprinkle evenly over fruit mixture.
-
3
Bake 35 to 45 minutes or until topping is light golden brown and mixture is bubbly. Cool at least 30 minutes before serving.
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-
Top each serving of warm crisp with whipped cream or ice cream and a sprinkle of chopped candied ginger.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 460
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 37%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 85mg
- 4%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 81g
- 27%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 51g
- Protein
- 4g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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