For the topping on this quickly assembled dessert, you could use any low-fat granola, such as those sold in bulk in health-food stores. But we tested this with a national brand of granola available in supermarkets and it worked very nicely. For an extra treat, serve the crisp with a scoop of frozen yogurt or a dollop of lightly sweetened reduced-fat sour cream.
2 pints blueberries
1/4 cup flour
1/4 teaspoon allspice
1/4 teaspoon salt
1/3 cup sugar
1 1/2 cups low-fat granola
- Preheat the oven to 350 degrees F. In a small bowl, stir together the blueberries, flour, allspice, and salt.
- Transfer the berries to a 9-inch pie plate. Sprinkle the sugar over the berries and scatter the granola over the top.
- Bake for 30 minutes, or until the fruit is thick and bubbling. Serve warm or at room temperature.
Makes 6 servings
Three-Berry Granola Crisp Reduce the blueberries to 1 pint and add 1/2 pint each raspberries and strawberries. Add 1/2 teaspoon cinnamon and 1/8 teaspoon ground cloves (in addition to the allspice) to the berries in step 1.
|good source of: folate, niacin, riboflavin, thiamin, vitamin B12, vitamin E|
|Along with supplying fiber, the blueberries and the granola supply a good amount of folate in this baked blueberry crisp. While folate occurs naturally in the blueberries, the granola has been fortified with this important B vitamin, which is called “folic acid” when it is added to a food or supplement.|
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.