Blueberry Crisp (Diabetic)

"Although I haven't tried this yet, it sounds great."
photo by karen photo by karen
photo by karen
photo by debbiespencerealtor photo by debbiespencerealtor
photo by karen photo by karen
photo by Debbwl photo by Debbwl
photo by PalatablePastime photo by PalatablePastime
Ready In:


  • 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


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

Questions & Replies

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  1. This turned out better than I expected. Instead of blueberries, I used strawberries and blackberries. I used Stevia for the sugar, I Can't Believe It's Not Butter spray for the butter, and whole wheat flour. Like I said, it turned out great, and I felt good about eating it.
    • Review photo by debbiespencerealtor
  2. Diabetic? With white flour, sugar and brown sugar....I don't think so! These ingredients all trigger glucose spikes. Something with almond flour, flax and eggs would be better for diabetics. Consider a label change.
  3. Some sugar IS OK for diabetics. Just not a lot and this recipe only has scant amounts. This recipe is fine for diabetics.
  4. 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!
  5. 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.


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