I do not understand where these calorie counts come from. Based on 5 serviings the max suggested : blueberries 66 calories per serving cornstarch 6 calories per serving flour 30 calories per serving oats 31 calories per serving sugar 38 calories per serving butter calories per serving TOTAL at least calories per serving….

big difference from listed??? It just depends what the ingredients you are using are. Cornstarch is optional so I doubt she would have included that.

And butter spread has less calories than butter 🙂. The difference between butter and butter spread is about 10 calories! and the cornstarch is only 6, that still leaves a huge unaccounted calorie difference.

For people on strict diets, calorie counts are important. Smart Balance lite is only 47calories for a tablespoon.

That is a big difference than butter which is I agree. I truly do not understand how Katie gets such a low calorie count for this recipe. Most online calculators are notorious for having incorrect numbers for many ingredients in their database.

Is Calorie Count an app? I have a ton of blueberries that I bought on a whim and now I know what to do with them! Our newest favorite dessert. This was so delicious. I did not use cornstarch and I used fresh blueberries. Be sure to report back if you try! Hi Katie, What kinds of sweeteners can we use for this recipe?

Would you mind providing some examples? I am a pretty novice cook, so I am not too familiar with sweeteners. Thanks for your help! This recipe is delicious and really came in handy when I had lots of extra blueberries.

Thank you for sharing it! This recipe was off, for four cups of blueberries the crisp should be doubled, it tasted good but measurements were way off.

I think it just depends on your personal tastes! Linda is correct. This recipe basically yields a dish of baked blueberries with a very scant amount of crumble on top. No ill will at all intended by my post.

The fewer the recipes that are unreliable on this site, the better for everyone. Hi Meg, I work for CCK and can guarantee that the recipe — and others on her site — are photographed using the actual recipe as written. I guess it would depend for this one if perhaps you packed the blueberries more than she did, but I was there for this particular photoshoot and can attest to it being the actual recipe 🙂.

I made this with the extra crumble and fresh blueberries even a little extra , looks just like the photo for me and tasted fantastic. I just recently made it, and it turned out looking almost exactly like the photos in her blog.

Although, to be fair, I made it with the extra oats, and fresh blueberries, straight from a blueberry farm. I doubled the recipe but reduced the blueberries to 6 cups for a double batch since we love a little extra crisp. Oh, and I had six strawberries that needed to be used, so I tossed them in as well.

Overall, the balance of flavors and texture was perfect! This is my favourite berry crumble! I like to mix it with strawberries. The only thing I change is to cut back on the butter a little. I find 4 tbsp sufficient. It does not turn out the same if you do too many strawberries!

I tried it and it turned out very runny and not tasty. Stick to mainly blueberries for this one! This was absolutely delicious! Truly amazing. I went with the extra oats for more topping.

I used maple syrup on the berries and coconut sugar in the crumble. Also used half coconut oil and half butter for the crisp. The whole family agreed this recipe is a keeper, thank you! Having happily made made many of your recipes since then, I knew it was high time I left a comment and sincere thanks for all you do.

I skipped the sweetener in the fruit and used 4 tbsps plant butter in the crisp — perfect. Yes, it mysteriously disappeared within 24 hours. I know this kind of thing is common with CCK recipes. This came out excellent.

Very tasty with super simple ingredients. Made this with berries I picked last weekend 🙂. OMG since Covd started I, like everyone else has been cooking up a storm. I found this recipe and oh my it is the best!!

My family raved about it and has asked me to make it again several times so we are ready to do it again. and this is by far my favorite that I have tried! Thank you so much for sharing this wonderful recipe.

Had it with plain yogurt and used chopped dried dates and mangoes instead of sugar. I had to make it a double batch, because last time it was gone in three hours. I actually saw someone eat the last piece right out of the pan.

To be fair, I was eating some at the same time, and so was my mother, but you get the point. It was also slightly too sweet, so I took the sugar down a notch this time. I have this almost every morning for breakfast. Late at night when I want just a bite or two of something yummy, this fits the ticket.

I love this recipe. I love the grain free crisp. I made it with blueberries it was the bomb! A few days later I made it with apples. That was good too. I used allulose as the sweetener both times. I used the same amount you suggested.

I thought it was perfect. My husband said it needed a little more sweetener. I love your blog and all the heathy recipes. Thank you so much for making it!

Made this yesterday and it was delicious! Will be definitely be making it again! Could you make this ready the night before and put it in the oven the next day?

You absolutely could! Something like coconut oil or sunflower oil would work. Or vegan butter also works! This works great for fresh Spring -time rhubarb too! I used Gluten- free measure for measure flour for both the crisp crumble topping and as thickener in the fruit layer.

Perfect in every way…. It was a bit tart with rhubarb but we like tart flavors. Great versatile recipe THANKS! My blueberries swallowed up my crumble.

I used frozen berries so, once thawed, they were maybe a little too watery. Not enough berries, so filled one half of dish with sliced apple. Wow this is really good. I tossed the berries with coconut sugar not necessary and used almond flour in the crumble.

I hesitated making it because blueberries are expensive here, but this is really tasty. I appreciate all the options you give. Notify me via e-mail if anyone answers my comment. Skip to primary navigation Skip to main content Skip to primary sidebar Get two new free healthy recipes each week.

Sign Up. Pin it now to save for later Pin Recipe. Blueberry Crisp Recipe This delicious sweet and buttery blueberry crisp recipe is the perfect summer dessert.

Leave a Review. Print Recipe. Cook Time 30 minutes minutes. Total Time 30 minutes minutes. Yield 4 — 5 servings. For all other ingredient substitutions, see notes above in this post.

Notes Also be sure to try this popular Pineapple Dole Whip. Have you made this recipe? Chocolate Frozen Yogurt. They're incredibly craveable and simple to make. Blueberries are great on top of baked quinoa with steel-cut oats. They're even better cooked inside. You can't go wrong with fresh or frozen blueberries.

The chewy, dense confection is like a cross between a cake and a blondie. It's delicious both by itself and dressed up with Ricotta Mousse and Blueberry Sauce. Kolache, fluffy rounds of dough with sweet or savory fillings, are originally from Central Europe, but they're popular in Texas, too.

Autumn Stanford of the Brooklyn Kolache Company suggests keeping the dough on the sticky side when you mix it. The dough will become less tacky as it rises, and the extra moisture will keep the pastry from becoming too dry.

An unfussy, delicious summer dessert, this cheesecake is even better with a pile of fresh berries on top. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

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Ingredients Fruits Berries Blueberry. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Trending Videos.

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This was so delicious. I did not use cornstarch and I used fresh blueberries. Be sure to report back if you try! Hi Katie, What kinds of sweeteners can we use for this recipe? Would you mind providing some examples? I am a pretty novice cook, so I am not too familiar with sweeteners.

Thanks for your help! This recipe is delicious and really came in handy when I had lots of extra blueberries. Thank you for sharing it! This recipe was off, for four cups of blueberries the crisp should be doubled, it tasted good but measurements were way off.

I think it just depends on your personal tastes! Linda is correct. This recipe basically yields a dish of baked blueberries with a very scant amount of crumble on top. No ill will at all intended by my post. The fewer the recipes that are unreliable on this site, the better for everyone.

Hi Meg, I work for CCK and can guarantee that the recipe — and others on her site — are photographed using the actual recipe as written. I guess it would depend for this one if perhaps you packed the blueberries more than she did, but I was there for this particular photoshoot and can attest to it being the actual recipe 🙂.

I made this with the extra crumble and fresh blueberries even a little extra , looks just like the photo for me and tasted fantastic. I just recently made it, and it turned out looking almost exactly like the photos in her blog.

Although, to be fair, I made it with the extra oats, and fresh blueberries, straight from a blueberry farm. I doubled the recipe but reduced the blueberries to 6 cups for a double batch since we love a little extra crisp.

Oh, and I had six strawberries that needed to be used, so I tossed them in as well. Overall, the balance of flavors and texture was perfect! This is my favourite berry crumble! I like to mix it with strawberries. The only thing I change is to cut back on the butter a little.

I find 4 tbsp sufficient. It does not turn out the same if you do too many strawberries! I tried it and it turned out very runny and not tasty. Stick to mainly blueberries for this one! This was absolutely delicious! Truly amazing. I went with the extra oats for more topping. I used maple syrup on the berries and coconut sugar in the crumble.

Also used half coconut oil and half butter for the crisp. The whole family agreed this recipe is a keeper, thank you! Having happily made made many of your recipes since then, I knew it was high time I left a comment and sincere thanks for all you do. I skipped the sweetener in the fruit and used 4 tbsps plant butter in the crisp — perfect.

Yes, it mysteriously disappeared within 24 hours. I know this kind of thing is common with CCK recipes. This came out excellent.

Very tasty with super simple ingredients. Made this with berries I picked last weekend 🙂. OMG since Covd started I, like everyone else has been cooking up a storm. I found this recipe and oh my it is the best!!

My family raved about it and has asked me to make it again several times so we are ready to do it again. and this is by far my favorite that I have tried! Thank you so much for sharing this wonderful recipe. Had it with plain yogurt and used chopped dried dates and mangoes instead of sugar.

I had to make it a double batch, because last time it was gone in three hours. I actually saw someone eat the last piece right out of the pan. To be fair, I was eating some at the same time, and so was my mother, but you get the point.

It was also slightly too sweet, so I took the sugar down a notch this time. I have this almost every morning for breakfast. Late at night when I want just a bite or two of something yummy, this fits the ticket. I love this recipe. I love the grain free crisp. I made it with blueberries it was the bomb!

A few days later I made it with apples. That was good too. I used allulose as the sweetener both times. I used the same amount you suggested. I thought it was perfect. My husband said it needed a little more sweetener. I love your blog and all the heathy recipes.

Thank you so much for making it! Made this yesterday and it was delicious! Will be definitely be making it again! Could you make this ready the night before and put it in the oven the next day?

You absolutely could! Something like coconut oil or sunflower oil would work. Or vegan butter also works! This works great for fresh Spring -time rhubarb too! I used Gluten- free measure for measure flour for both the crisp crumble topping and as thickener in the fruit layer.

Perfect in every way…. It was a bit tart with rhubarb but we like tart flavors. Great versatile recipe THANKS! My blueberries swallowed up my crumble. I used frozen berries so, once thawed, they were maybe a little too watery. Not enough berries, so filled one half of dish with sliced apple.

Wow this is really good. I tossed the berries with coconut sugar not necessary and used almond flour in the crumble. I hesitated making it because blueberries are expensive here, but this is really tasty.

I appreciate all the options you give. Notify me via e-mail if anyone answers my comment. Skip to primary navigation Skip to main content Skip to primary sidebar Get two new free healthy recipes each week. Sign Up. Pin it now to save for later Pin Recipe. Blueberry Crisp Recipe This delicious sweet and buttery blueberry crisp recipe is the perfect summer dessert.

Leave a Review. Print Recipe. Cook Time 30 minutes minutes. Total Time 30 minutes minutes. Yield 4 — 5 servings. For all other ingredient substitutions, see notes above in this post.

Notes Also be sure to try this popular Pineapple Dole Whip. Have you made this recipe? Chocolate Frozen Yogurt. Coffee Truffles. Facebook Pin Email.

Learn more about Katie. Apple Crisp. Zucchini Brownies. Chocolate Black Bean Brownie Bites. Peach Crisp. Hi, we do not know if it is an app.

It is a website recently rebranded as VeryWellFit. This is fantastic! Just made this tonight and it was delicious! I omitted the sweetener and it tasted perfect. Very nice, very beautiful recipe. Love these Blueberry Crisp Recipes.

Thank you. Can I use honey or maple syrup instead of the sugar in the topping and blueberry mixture? Coconut sugar, Sucanat, or evaporated cane juice all work!