Blueberry Crisp Recipe is Full of Antioxidants

Blueberry Crisp may seem like a dessert to many, but it's good for breakfast too. Nutritious ingredients like oatmeal, unbleached flour, brown sugar and cinnamon, combined with Mother Nature's best antioxidant - the blueberry - is like eating a glorified bowl of oatmeal with fruit for breakfast! It's delicious, it's good for you and Mom would approve!

Blueberries Rank #1 in Antioxidants

According to BC Blueberry Council from British Columbia, "US Department of Agriculture (USDA) laboratory at Tufts University in Boston, Massachusetts, researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables. Antioxidants help neutralize harmful by-products called "free radicals" that can lead to cancer and other age-related diseases." Check out Reader's Digest list of the Top 10 Antioxidant-Rich Fruits and Veggies.

More Antioxidant Rich Fruit Desserts

Although not as high in antioxidants, the strawberries in Strawberry Shortcake still rank high on the list. Homemade Blueberry & Strawberry Muffins are another great way to get your antioxidant fix!

Blueberry Crisp Recipe

• 6 cups blueberries, rinsed, picked over for stems, fresh preferred, but frozen will work too (do not thaw)
• 1/2 cup brown sugar, packed
• 2 Tablespoons unbleached King Arthur flour
• 1 Tablespoon lemon juice
• 1 cup unbleached flour
• 3/4 cup brown sugar
• 3/4 cup rolled oatmeal
• 1 1/4 teaspoons cinnamon, ground
• 4 ounces (1 stick) butter, cold, cut in 8 pieces

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9" X 9" baking dish with vegetable spray.
3. In a large bowl, toss clean blueberries with 1/2 cup brown sugar, 2 Tbsp flour and lemon juice and place in baking dish. Set aside.
4. In the bowl of a food processor, combine remaining flour and brown sugar, oatmeal and cinnamon and pulse until blended.
5. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like fine meal.
6. Spread topping ingredients evenly over the blueberries and bake at 350 degrees for 30-40 minutes or until blueberries are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 or more minutes before serving.
7. Top with Sweetened Whipped Cream (below) or vanilla ice cream!
8. Refrigerate any leftovers.
9. Serves 4-6.

Sweetened Whipped Cream

• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

Directions:

1. In large mixing bowl, whip heavy whipping cream until semi stiff.
2. Add powdered sugar and vanilla and whip until stiff. Do not over whip cream.

Blueberries ~ Mother Nature's gift to us. Enjoy summer's bounty and pick some blueberries!

Fresh Picked Blueberries

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