Blueberry Crisp Diabetic

Indulge in the naturally sweet, guilt-free flavors of this Blueberry Crisp designed specifically for diabetics and those looking to reduce sugar intake. Bursting with juicy, antioxidant-rich blueberries and a hint of zesty lemon, this recipe features a crisp, golden topping made from wholesome almond flour, old-fashioned oats, and a touch of cinnamon. Sweetened with a sugar substitute like erythritol or monk fruit, it’s a perfectly balanced dessert that doesn’t sacrifice flavor. The optional crunch of chopped pecans takes the texture to the next level, while serving it warm with sugar-free vanilla ice cream makes for an unbeatable treat. Ready in just 45 minutes, this diabetic-friendly dessert is as simple as it is satisfying, making it the perfect choice for a healthy yet decadent finish to any meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups fresh blueberries
• 2 tablespoons lemon juice
• 3 tablespoons granulated sugar substitute (e.g., erythritol, monk fruit sweetener)
• 1.5 teaspoons cornstarch
• 1 cup old-fashioned rolled oats
• 1 cup almond flour
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 4 tablespoons unsalted butter (cold, cubed)
• 0.25 cup chopped pecans (optional)
• 0 sugar-free vanilla ice cream (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.

Step 2

In a large mixing bowl, combine the blueberries, lemon juice, granulated sugar substitute, and cornstarch. Toss until the berries are evenly coated. Transfer the blueberry mixture to the prepared baking dish.

Step 3

In a separate bowl, mix the rolled oats, almond flour, ground cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to crumble the butter into the mixture until it resembles coarse crumbs.

Step 4

If using chopped pecans, fold them into the crumble mixture for added texture and flavor.

Step 5

Spread the crumble topping evenly over the blueberry mixture in the baking dish.

Step 6

Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the topping is golden brown.

Step 7

Allow the blueberry crisp to cool for at least 10 minutes before serving. Optionally, top with a scoop of sugar-free vanilla ice cream for an extra treat.

Step 8

Enjoy your diabetic-friendly dessert!

Nutrition Facts

Serving size	992.9 grams (992.9g)

Amount per serving	% Daily Value*
Calories	1947

Total Fat 129.20g	166%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 0.00g
Cholesterol 144mg	48%
Sodium 653mg	28%
Total Carbohydrate 221.40g	81%
Dietary Fiber 39.20g	140%
Total Sugars 67.30g
Protein 41.30g	83%

Vitamin D 0IU	0%
Calcium 442mg	34%
Iron 9mg	51%
Potassium 1076mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 7.5%

Carbs: 40.0%