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July 14, 2016

Blueberry Crisp

Nutrition Fact: Did you know that July 11th is National Blueberry Day?! There are many reasons to celebrate this power house fruit.  Blueberries rank highest in antioxidants among all commonly consumed fruits and vegetables, and are high in vitamin K, vitamin C, and manganese.  Anthocyanins are the antioxidants that give blueberries with their deep blue/purple color.  They are known to reduce inflammation and prevent chronic disease such as cancer, heart disease, and diabetes.  

Makes: 8, ½ cup servings


Cooking spray

4 teaspoons cornstarch, divided

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 pound fresh or frozen blueberries

½ ounces all-purpose flour

1/2 cup packed brown sugar

1/4 cup old-fashioned rolled oats

3 tablespoons chopped walnuts

2 tablespoons cornmeal

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup chilled butter, cut into small pieces


1. Preheat oven to 375°.

2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.

3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden

Nutrition Information per serving

Calories: 217, Total fat: 8g, Sodium: 195mg, Carbohydrates: 36g, Fiber: 2.4g, Protein: 2.2g;

Adapted from:


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