Blueberry Crisp – Healthy and Guilt-Free

I had no idea that July is National Blueberry Month. I also had no idea that these bitty blue berries contain the highest level of antioxidants of all fresh fruit.  Goes to show one can learn something new every day, just as one can also make a blueberry crisp healthy without tons of fat while venturing into new fruit dessert territory at the same time.

I love fruit crisps, crumbs, cobblers, bettys and bops – pretty much anything that gives fruit a crunchy layer of goodness. But, surprisingly, in all my 44 years I do not recall ever having a blueberry version of any of the aforementioned treats.  I must have been in an apple/peach/blackberry/pear slump (oh, that’s another yummy fruit dessert) and paid no mind to the powerhouse of all fruits.  I’m not sure what moved me the other night, but by golly I had a taste for blueberries and decided to be daring.  Make a blueberry crisp and healthy at that? Yep, that’s living on the edge.

blueberry crisp healthy and delicious

A guilt-free dessert is my kind of treat and this blueberry crisp was long on flavor and short on fat.  Thank you to the nice people at Cooking Light whose website is chock full of healthy blueberry crisp recipes –one that served as the basis for my recipe.

Oatmeal is a traditional crisp topping but cornmeal? Oh yes, cornmeal. Try it. You’ll like it.

After freezing over ten pints of blueberries within last few weeks, I used what I had on hand  Next time – maybe next week – I’ll try this crisp with fresh blueberries to compare textures. Two blueberry crisps in one month – over the top.  Maybe the week after that I’ll make a blueberry betty.  If anyone has a recipe for a blueberry bop, be sure to pass it along.

Blueberry Crisp - Healthy and Guilt-Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
Brown sugar, oatmeal and cornmeal provide a sweet crunch topping to plump blueberries and almond flavoring lends a special touch to this healthy blueberry crisp.
  • 4 teaspoons cornstarch, divided
  • 2 tablespoons brown sugar
  • ½ teaspoon almond extract
  • 1 pound fresh or frozen blueberries
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons cornmeal
  • ¼ cup chilled butter, cut into small pieces
  1. Preheat oven to 375°.
  2. Coat an 8-inch square baking dish with cooking spray.
  3. Sprinkle 2 teaspoons cornstarch evenly around the dish.
  4. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, almond, and blueberries in a large bowl. Toss well and spoon into prepared baking dish.
  5. Combine flour, remaining brown sugar, oats and cornmeal in a medium size bowl and cut butter into mixture using two knives or pastry blender until the mixture resembles coarse meal. Spoon topping evenly over blueberries.
  6. Bake at 375° for 40 minutes if using frozen berries, 30 minutes if using fresh blueberries.



  1. […] few months ago I was on quite the blueberry kick what with blueberry crisp, those yummy yogurt muffins and -one of my favorites – blueberry orange bread.  But, I […]

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