Overhead shot of a Blueberry Crisp.

Blueberry Crisp

  • Servings
    8

Ingredients

  • 3 cups cooked brown rice
  • 3 cups fresh blueberries*
  • ¼ cup + 3 tablespoons firmly packed brown sugar, divided Vegetable cooking spray
  • ¼ cup whole-wheat flour
  • ¼ cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 3 tablespoons margarine

Directions

  • Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish; set aside.

  • Combine flour, walnuts, remaining 1/4 cup sugar and cinnamon in bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm.

Recipe Notes

Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before using. Or, substitute your choice of fresh fruit or combinations of fruit for the blueberries, if desired.

Nutrition Facts

  • Calories 217
  • Total Fat 8g
  • Sodium 207mg
  • Carbohydrates 36g
  • Dietary Fiber 4g
  • Protein 3g