Recipe information
Yield
6 Servings
Ingredients
3
1/2-pint baskets fresh blueberries
2
tablespoons plus 1/4 cup (packed) golden brown sugar
1
/2 teaspoon ground cinnamon
1
/2 cup quick-cooking oats
2
tablespoons all purpose flour
1
/4 teaspoon salt
2
tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1
/4 cup sliced almonds
Nonfat vanilla frozen yogurt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form.
Step 2
Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.