You can make delicious, wholesome, low-cal blueberry crumble on a minute’s notice that really is as good for you as it looks.
To make this, you’ll want a jar of your home-canned blueberry pie filling.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses: Home canned blueberry pie filling
Yield: 6 x ½ cup (100 g) servings
Start heating oven to 175 C / 350 F / gas mark 4.
Spray a 1 litre (1 quart / 32 oz ) baking dish with high-ish sides lightly with cooking spray.
Empty the jar of blueberry pie filling into the dish, using a rubber spatula to get it all out.
In a bowl, mix together the lemon juice, sour cream, cinnamon, sweetener of your choice if desired, and salt if using.
Add the uncooked rolled oats, mix.
Scatter the crumble mixture over the top.
Bake for 25 minutes.
Good piping hot, or cold.
Makes 600 g / 3 cups / 21 oz in weight in total.
Nice with a dollop of fat-free Greek yoghurt, or some Bird's instant low-fat custard sauce.
Adding a tablespoon or two of liquid honey as a sweetener into the crumble can help keep the crumble tender.
Serving size: 100 g ( ½ cup). Based on non-calorie sweetener and salt sub.
- 98 calories, 7 mg sodium
- Weight Watchers PointsPlus®: 100 g (½ cup) = 3 points
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.