Blueberries, flaxseeds and oats make this fruit crisp dessert good for diabetic meal plans or just healthy eating in general.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fruit, if frozen (do not drain). Preheat oven to 375 degrees F. In a medium bowl, combine blueberries, cherries, 2 tablespoons flour, and the honey. Divide blueberry mixture among eight 6-ounce ramekins or custard cups or spoon blueberry mixture into a 1 1/2-quart casserole.

  • Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a medium bowl, stir together ground flaxseeds, oats, walnuts, 2 tablespoons flour, the brown sugar, and oil. Sprinkle over fruit mixture.

  • Bake for 15 to 20 minutes for ramekins or custard cups or 25 to 30 minutes for casserole or until topping is golden and fruit mixture is bubbly around edges. Serve warm. If desired, serve with frozen yogurt.


Tips: To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and begin to pop.

If using a sugar substitute, we recommend Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with sugar substitute: same as below, except 158 cal., 2 mg sodium, 20 g carbo. Carb choices: 1

Nutrition Facts

1 ramekin
171 calories; protein 3g; carbohydrates 23g; dietary fiber 3g; fat 9g; saturated fat 1g; sodium 3mg.

1 1/2 fat, 1/2 fruit, 1/2 starch, 1/2 other carbohydrate