The Produce Box: Low Fat Blueberry Crisp & Oven Roasted Broccoli

  • n color="#191919" size="2;" style="font-family: Helvetica Neue,Helvetica,Arial,sans-serif">
  • Presented by Kevin O'Connell, Director of Operations for The Produce Box
  • Low fat Blueberry Crisp
  • 4 cups blueberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3/4 cup oats (or favorite granola)
  • 1/3 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/8 tsp salt
  • 3 tbsp butter

Preheat oven to 375 degrees Place blueberries in a large bowl with cornstarch, sugar and lemon juice. Toss well and leave for a few minutes.

Empty blueberries into an 8 x 8 inch baking dish.

In a medium bowl stir oats, flour, brown sugar and salt together. Use two forks or a pastry blender to cut the butter into the oat mixture.

Top the blueberries with the oat mixture.

Bake for 45 minutes.

Serves 6

Oven Roasted Broccoli

One broccoli stalk cut into flourettes

1/8 cup olive oil, pinch of salt and pepper

Toss broccoli in olive oil and place on sheet pan. Sprinkle with salt and pepper. Roast in oven at 350 degrees for 15 minutes.