Blueberry Crisp

Guess what I did Friday?  Spouse and I went blueberry picking again.

Like last week, we picked Bluecrop blueberries at our favorite U Pick location.

Blueberry skies once again, and social distancing, greeted us.  We got there just when they opened, something we can do as retired people (even though I work part time), fortunately.  Blueberry picking is very popular here, and I'm happy to say everyone around us complied. 

When we got home, we tasted them and decided they were a bit tart.  They would be great for baking.

Spouse asked me to make a Blueberry Fool, but when we realized just how caloric fools are, I did a little research for a lighter recipe.  I decided to make a Blueberry Crisp.

I've made apple/blackberry crisps, and apple/pear crisps, and once I even made an apple/blueberry crisp.  This time, after doing some research, I found a crisp that used only fresh blueberries (nothing added) and a topping similar to one I've made before.  I decided to make some tweaks (of course) - I increased the amount of fruit, and because I didn't have enough light buttery spread, I used unrefined coconut oil (a solid) for part of the required light buttery spread.

Here's the recipe:

Into an 8 inch square metal pan add 1 1/2 cups fresh blueberries, washed. 

Topping (mix together until well blended).

1 cup quick oats
1/4 cup light brown sugar
2 tbsp light buttery spread
2 tbsp unrefined coconut oil (it was a hot day, we didn't have the air conditioning on and it was easy to manipulate) - use unrefined to get the taste of coconut.

Take the topping and spoon on top of the blueberries.

Bake at 350 degrees for about 40 minutes.  Let cool, or eat warm.

For some tastes, this may be too tart. For me, it was perfect. If it is a little too tart, don't hesitate to serve with whipped cream on top.

There was just one problem.  I am on Weight Watchers (WW), and e I have to watch the Smartpoints.  This is a lifetime process.

And as great as that crisp topping crust tastes due to the coconut oil, it has a lot of Smartpoints.  So, my portions have to be small.

Alas, I say, because I've fallen in love with that coconut oil topping.

Hopefully, you can enjoy it, coconut oil and all.

I may have one more blueberry recipe for you before the season ends.  Let me know if you are interested in the comments.