I originally shared this recipe back when the blog was fairly new, so it was buried away in the archives and the photos weren’t so great.  But I have to tell you, this white chocolate blueberry crisp is so delicious, I just had to share it again, along with some better photos.

There are a couple of things that I love about this recipe.  First of all it’s quick and easy to make and if you have blueberries in your freezer, you probably have the rest of the ingredients in your pantry.  The other thing I love is that this is a pretty guilt-free dessert, it’s actually fairly healthy.  It only has a couple tablespoons of sugar, a tiny bit of butter and just 1/4 cup of white chocolate chips.  The rest of the ingredients are good for you blueberries, oatmeal and almonds.  Delicious AND healthy, what’s not to love about that?

White Chocolate Blueberry Crisp

For topping:

  • 1/2 cup quick cooking oats
  • 1/2 cup sliced almonds, slightly crushed up
  • 1 tbsp sugar
  • 1/4 cup mini white chocolate chips
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter

For filling:

  • 2 – 12 oz packages frozen blueberries
  • 1 tbsp sugar
  • 1 tbsp cornstarch

Preheat oven to 375 degrees.  Coat four ramekins (or an 8×8 pan) with cooking spray.

Put blueberries in a strainer over a mixing bowl to drain, reserving juice.

In another mixing bowl, combine oatmeal, almonds, sugar, cinnamon and nutmeg.

Add butter and blend in with a pastry blender until mixture is course and crumbly, stir in white chocolate chips.  Set aside.

Add sugar and cornstarch to reserved juice and whisk in.  Gently stir in blueberries.

Divide blueberries between the four ramekins (or pour into an 8×8 pan).   Top with oatmeal mixture.

Place ramekins on a baking sheet and bake in preheated oven for 20 minutes.

Allow to cool for 10 minutes.  Serve warm.

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