Blueberry Crisp for Brain Health

It's berry season and September is Healthy Aging Month! 

What fun we had picking fresh blueberries right off the bushes while on vacation in August near Michigan City!

Berries are a terrific source of antioxidants, which can help to protect the brain from damage.  Blueberries and any other red, purple or black color berries are also a great source of anthocyanins, which are compounds that fight free radicals. There is additional evidence that they offer anti-inflammatory benefits as well. Foods that contain antioxidants and anthocyanins have been shown to improve cognitive function. 

In addition to luscious fresh berries, other examples of healthy potent foods to include in your eating lifestyle are butternut squash, sweet potatoes, beets, tomatoes, dark chocolate, and dark green leafy vegetables such as kale, broccoli and spinach.  

There are so many delicious ways to incorporate blueberries other than just eating them right out of the container! Here is a favorite, very light, blueberry crisp that is flavorful. It is packed with all the nutrition we spoke about as well as uses oats instead of flour, olive oil butter instead of real butter, and powerful cinnamon and allspice. All of that adds to the health of it!

Try this recipe and let me know what you think.

To Healthy Cooking and Eating!


Melissa's Blueberry Crisp

P.S. Don’t forget to follow me in the Power of 5 Test Kitchen and join in the happenings!

Power of 5 Test Kitchen Cookbook ~ Your Guide to Healthy Cooking and Eating is here with many more tested healthy Power of 5 recipes, even a section for healthy Power of 5 Dog Treats! Melissa’s BowWowof5 dog treats! 

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Blueberry Crisp

Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine All American
Servings 6 servings
Calories 266 kcal


  • 4 cups Blueberries
  • 1/2 cup Monk fruit sweetener, or sweetner of your choice 1.5 Tbsp on the berries; remainder is for the crumb topping, if desired.
  • 1 Tbsp Cornstarch optional, used to thicken the juice
  • 1/2 cup Rolled oats
  • 1/2 cup Almond or spelt flour Low carb and gluten free
  • 1 tsp Cinnamon
  • 1/2 tsp All spice
  • 6-8 Tbsp Olive oil butter (vegan butter) Or coconut oil or desired butter of choice
  • 1 tsp Fresh lemon juice Or apple cider vinegar


  • Preheat oven to 375 degrees.
  • Wash blueberries; dry them. If you use frozen, defrost and dry off any access moisture.
  • Grease an 8×8 glass pan.
  • To the prepared blueberries, combine lemon juice, sweetener of your choice, and cornstarch. Mix together.
  • Spread the mixture in the greased pan.
  • In a separate bowl, mix all the dry ingredients together.
  • Cut the butter (vegan) into the dry mixture until small crumbles form. (If use coconut oil, just stir in).
  • Sprinkle the crumble mixture on top of the blueberries.
  • Bake in the oven for 25-30 minutes. It will be bubbly and crumbles will become brown and toasty.
  • Let cool. Serve warm or cool.
  • Refrigerate leftovers, covered.


Melissa’s Modifications:

This recipe can be used with any berries or even peaches and of course apples! They all make a delicious crisp. The flour can be adapted to use white or wheat flour. Olive oil butter can be replaced by coconut oil. 
This yummy fruit dessert can be topped with dairy-free whipped cream, almond or cashew ice cream. 
For your brain health, eat some berries fresh, in a fruit salad, or in a blueberry crisp! 
Enjoy this brain healthy food in whatever way you like. 


Serving: 5ozCalories: 266kcalCarbohydrates: 58gProtein: 4gFat: 10.6gSaturated Fat: 2.1gSodium: 77mgFiber: 7.1gSugar: 20g
Tried this recipe?Let us know how it was!

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