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Healthy Blueberry Crisp

by Mercedes Sandoval featured in Mini Cast Iron Fruit Crisps


for 4 servings

  • 3 cups
    blueberry (300 g)

Crisp Topping

  • 1 cup
    rolled oats (80 g)
  • ½ cup
    almonds, chopped or slivered (70 g)
  • ¼ cup
    whole wheat flour (28 g)
  • ½ teaspoon
  • 2 tablespoons
    coconut oil, melted
  • ¼ cup
    maple syrup (55 g)


  • ¼ cup
    greek yogurt (71 g)
  • 2 tablespoons
    maple syrup
    Calories 434
    Fat 17g
    Carbs 62g
    Fiber 9g
    Sugar 23g
    Protein 10g

Estimated values based on one serving size.



  1. Preheat oven to 350˚F (180˚C).
  2. Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
  3. Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
  4. Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
  5. Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
  6. Serve and enjoy!




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