Blueberry Crisp Diabetic
Indulge in the naturally sweet, guilt-free flavors of this Blueberry Crisp designed specifically for diabetics and those looking to reduce sugar intake. Bursting with juicy, antioxidant-rich blueberries and a hint of zesty lemon, this recipe features a crisp, golden topping made from wholesome almond flour, old-fashioned oats, and a touch of cinnamon. Sweetened with a sugar substitute like erythritol or monk fruit, it’s a perfectly balanced dessert that doesn’t sacrifice flavor. The optional crunch of chopped pecans takes the texture to the next level, while serving it warm with sugar-free vanilla ice cream makes for an unbeatable treat. Ready in just 45 minutes, this diabetic-friendly dessert is as simple as it is satisfying, making it the perfect choice for a healthy yet decadent finish to any meal.
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Recipe Information
Ingredients
- 4 cups fresh blueberries
- 2 tablespoons lemon juice
- 3 tablespoons granulated sugar substitute (e.g., erythritol, monk fruit sweetener)
- 1.5 teaspoons cornstarch
- 1 cup old-fashioned rolled oats
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter (cold, cubed)
- 0.25 cup chopped pecans (optional)
- sugar-free vanilla ice cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
In a large mixing bowl, combine the blueberries, lemon juice, granulated sugar substitute, and cornstarch. Toss until the berries are evenly coated. Transfer the blueberry mixture to the prepared baking dish.
In a separate bowl, mix the rolled oats, almond flour, ground cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to crumble the butter into the mixture until it resembles coarse crumbs.
If using chopped pecans, fold them into the crumble mixture for added texture and flavor.
Spread the crumble topping evenly over the blueberry mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the topping is golden brown.
Allow the blueberry crisp to cool for at least 10 minutes before serving. Optionally, top with a scoop of sugar-free vanilla ice cream for an extra treat.
Enjoy your diabetic-friendly dessert!
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 67.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
