Going through our big upright freezer, I noticed we have several large bags of blueberries from last year. Blueberries can be frozen for up to two years, but I like to use them up before then. I’m not sure how the blueberry season will be this year, but the strawberries came in early due to the warmer spring so blueberries are likely to be early as well.
To make this blueberry crisp, I combined my Blueberry Cobbler filling with the topping from my Strawberry Rhubarb Crisp recipe. There is about twice as much fruit in the cobbler recipe so this crisp can serve 8 instead of the 4 that the strawberry rhubard crisp serves. I also like the topping from the crisp recipe better than the one from the cobbler. This is a delicious treat served warm topped with low carb ice cream.
4 cups blueberries, fresh or frozen
1 teaspoon vanilla
⅛ teaspoon nutmeg
½ teaspoon cinnamon
12 packets low carb sweetener
1 teaspoon xanthan gum
½ cup pecans, finely chopped
2 tablespoons oat fiber, or low carb flour substitute
3 packets low carb sweetener
2 tablespoons butter
Combine all the filling ingredients and pour into a 1 1/2 quart baking dish.
Mix together pecans, oat fiber, sweetener, cinnamon and nutmeg. Cut in butter then sprinkle over blueberry mixture.
Bake at 350 degrees F for 35 minutes. Serve warm topped with ice cream or whipped cream.
Makes 8 servings
Net carbs per serving: about 5g
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