There’s not much like a warm blueberry crisp over cold delicious ice cream.
I definitely recommend enjoying this over over a bowl of your favorite low calorie ice cream.

Ingredients:

• 4 cups fresh or frozen unsweetened blueberries ( I use frozen no sugar added blueberries)
• 1/2 Tbsp cornstarch
• 1/2 cup quick-cooking or old-fashioned oats
• 2 Tbsp Splenda brown sugar blend or Lakanto Monkfruit Golden Sweetener 
• 1/2 cup all-purpose flour – I use Gold Medal
• 2 Tbsp Land o’ Lakes light butter (made with canola oil) or any light butter, softened
• 3/4 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 8-inch square pan with non stick cooking spray.
3. Place blueberries in a pan and mix cornstarch with blueberries until blueberries are evenly coated.
4. In medium bowl, add flour, oats, brown sugar blend, cinnamon and mix well. Using a fork cut the butter into flour mixture making sure all ingredients are incorporated.
5. Sprinkle mixture over blueberries.
6. Bake for about 20 minutes or until topping is golden brown and blueberries are tender.

Servings: Makes 6 servings

GREEN/BLUE/PURPLE: 3 Smartpoints per serving