| Recipe: |
Cobbled (ha-ha) together from a few recipes one night when we needed a blueberry fix. New and improved as of August 2017.
3 c. blueberries OR 2 c. blueberries and a chopped nectarine or peach
1 T. lemon juice (I tried omitting it for the blueberry/nectarine version and it tasted too sweet for me)
2 t. cornstarch
2 T. splenda (or brown sugar)
3 T butter, softened or melted
2 T brown sugar
2 T splenda
1/2 t molasses (since I subbed some of the brown sugar for splenda)
a little bit of nutmeg and/or cinnamon (about 1/2 t max.)
1/2 c. oatmeal (uncooked)
1/2 c. nuts in small-ish pieces (I like mostly slivered toasted almonds with a few pecans, but go with what you like and/or have on hand)
Preheat oven to 360 F. Mix first 4 ingredients and put in a 1.5 qt. baking dish. Mix last 6 ingredients and sprinkle over top. Bake 30-35 minutes until top is crispy and you can see the topping start to brown a little. Cool slightly and serve.
If you spoon it up in 4 servings, each will have about 25 g net carbs (made with splenda in the berries). |
