Total Time
Prep 10 mins
Cook 45 mins

Although I haven't tried this yet, it sounds great.

Ingredients Nutrition

  • Filling

  • 2 cups unsweetened blueberries, fresh or 2 cups unsweetened blueberries, frozen, thawed and well-drained
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • Topping

  • 12 cup old fashioned oats, slow-cooking
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • 2 tablespoons butter, melted


  1. Filling:.
  2. Toss together flour and sugar.
  3. Mix together with blueberries and place in a 9x9 inch glass baking dish.
  4. Topping:.
  5. Mix all topping ingredients together.
  6. Sprinkle on top of blueberry filling.
  7. Bake at 350 degrees for 45 minutes.
  8. Makes 6 servings.
  9. Per Serving:.
  10. 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Most Helpful

I keep going back and sneaking more bites of this yummy dessert. I'm not diabetic but love desserts that are not overly sweet, and have good nutritious ingredients. This one fits that bill exactly. My berries were frozen ones, as I prefer those for baking purposes. I realized when I was in the middle of making this that I didn't have old-fashioned oats, so I used quick oats and reduced the cook time to 30 minutes, which was perfect. Neither of my kids cared for it, but I find it just right.

Jujubegirl June 16, 2012

I'm giving this 5 stars because the taste was delicious, but I used 2 cups of frozen organic blueberries and when I put them in a 9x9 pan there wasn't enough to spread out. Fortunately I had some fresh blueberries on hand so I made a second batch using the fresh blueberries which at least covered the bottom of the pan. This is a very good dessert, but not very "crisp" like.

JLakins February 02, 2010

This was a wonderful use of frozen blueberries. I liked that it wasn't overly sweet and let the fruit be the star. Next time though I will use a smaller pan. This time I used a 8x8 glass pan. I think a thicker layer wouldn't be so dry. I'll definitely make again though. Thank you for sharing the recipe!

Susie D January 10, 2015