Fig-Berry Crisp

This recipe is very versatile! Use it with all figs or all blueberries or substitute the blueberries for strawberries…!

  • ¼ cup sugar
  • 2 tablespoons plus ¼ cup white wheat flour, divided use
  • 1 ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • 12 ounces figs, chopped
  • 1 cup blueberries
  • ½ cup old fashioned oats
  • ¼ cup brown sugar
  • Zest of one lemon
  • 1 tablespoons olive oil
  • 1 tablespoon butter

Preheat oven to 400 degrees. In a large bowl, stir together the sugar, 2 tablespoons of flour, cinnamon, and salt. Add the figs and blueberries tossing to coat.  Transfer to a 9-inch pie plate.

In a medium bowl, stir together the remaining ¼ cup flour, the oats, brown sugar and lemon zest.  With a pastry blender or two knives, cut in the oil and butter until the mixture resembles coarse crumbs.  Sprinkle the mixture over the fruit. 

Bake for 25 minutes, or until the fruit is bubbling and piping hot and the topping is golden brown and crisp.

Yield: 6 Servings
Nutrition Breakdown: Calories: 180, Fat 5g (1.5g saturated fat), Cholesterol 5mg, Sodium 100mg, Carbohydrate 36g, Fiber 4g, Protein 2g, Potassium 132mg.
Percent Daily Value: 2% Vitamin A, 10% Vitamin C, 4% Iron, 2% Calcium
Carbohydrate Choice: 2 1/2 Carbohydrates
Diabetes Exchanges: 1 ½ Starches, 1 Fruit, 1 Fat