what's cooking wednesday - blueberry crisp

When I offered to make dessert for Easter dinner, Grandma Linda asked if I would bring something weight watchers friendly. I ended up making lite mini cheesecakes, that never saw the light of day. Oh my gosh they were the nastiest things I've ever tasted. Just bed and yuck! The went right in the green cart. So I was starting over from scratch. Thankfully ML had given me a whole whack of blueberries earlier in the year that I had frozen. So I turned that into blueberry crisp.



Blueberry Crisp

6 cups fresh blueberries
1/3 cup sugar
2 tbsp cornstarch
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest

Topping:
1 cup quick cooking (not instant) oats
1/2 cup all purpose flour
1/3 cup lightly packed brown sugar
1/2 tsp ground cinnamon
1/4 cup butter, melted
2 tbsp apple or orange juice

Preheat oven to 375 degrees F. Spray a 9X13 pan with cooking spray. Add blueberries to the pan and mix together with sugar, cornstarch, lemon juice and lemon zest. Set the pan aside and in a bowl combine oats, flour, brown sugar and cinnamon. Add the melted butter and juice, stir until it looks like coarse crumbs. Sprinkle the topping over the berries and bake for 30 minutes.

Recipe Notes: Well I didn't actually try any of this myself, but those who did eat it seemed to like it. Even Papa enjoyed it and he's been heard to remark that he wouldn't give you a nickel for a car load of blueberries. I wish the crust to fruit ratio was more a little more balanced, but I understand that less crust means less calories, so it's all good