Blueberry Crisp Recipe



Preheat oven to 375F

This blueberry crisp recipe is particularly high in fiber from both the blueberries and from the unique use of brown rice and rice bran.

3 cups cooked brown rice
3 cups blueberries, fresh or thawed and drained from frozen
1/4 cup + 3 Tbsp packed brown sugar
1/3 cup rice bran
1/4 cup whole-wheat flour
1/4 cup chopped and toasted walnuts, hazelnuts or pecans
1 tsp cinnamon
3 tbsp butter or margarine

1. Combine brown rice, blueberries and 3 Tbsp brown sugar
2. Spray 8 individual or 1 2-quart baking dish with cooking spray or grease lightly
3. Place 3/4 cups of rice and blueberry mixture in each custard cup, or entire amount in baking dish. Set aside.
4. In a separate bowl combine bran, flour, nuts, remaining 1/4 cup of sugar and cinnamon in a bowl.
5. Cut in margarine/butter with a pastry blender or two knives until it resembles course meal.
6. Bake for 15-20 minutes or until thoroughly heated.
7. Serve warm with vanilla ice cream of frozen yogurt.

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