Warm Blueberry Crisp

There’s not much like a warm blueberry crisp over cold delicious ice cream.

I definitely recommend enjoying this over over a bowl of your favorite low calorie ice cream.

My favorite combo is 1/ 2 cup of cinnamon roll or oatmeal cookie Halo Top ice cream over one serving of this warm blueberry crisp.


  • 4 cups fresh or frozen unsweetened blueberries ( I use frozen no sugar added blueberries)
  • 1/2 Tbsp cornstarch
  • 1/2 cup quick-cooking or old-fashioned oats
  • 2 Tbsp Splenda brown sugar blend or any brown sugar substitute (Sukrin Gold)
  • 1/2 cup all-purpose flour ( I use Gold Medal)
  • 2 Tbsp Land o’ Lakes light butter (made with canola oil) or any light butter, softened
  • 3/4 tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. Spray a 8-inch square pan with non stick cooking spray.
  3. Place blueberries in a pan and mix cornstarch with blueberries until blueberries are evenly coated.
  4. In medium bowl, add flour, oats, brown sugar blend, cinnamon and mix well. Using a fork cut the butter into flour mixture making sure all ingredients are incorporated.
  5. Sprinkle mixture over blueberries.
  6. Bake for about 20 minutes or until topping is golden brown and blueberries are tender.

Servings: Makes 6 servings / 3 Freestyle smart points per serving


2 Comments Add yours

  1. Pat says:

    Where can I get the brown sugar substitute?

    Liked by 1 person

    1. Pounddropper says:

      You can get the Splenda brown sugar blend at most grocery stores in the baking isle. The one I love is Sukrin Gold from Amazon. Here is a link for that one:


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