'Light' Blueberry Crisp with Maple Cream

I made this dish because it's actually a pretty 'healthy' and simple dessert. It calls for whole oats and cornmeal for the crispy topping and uses minimal butter. A serving weighs in at about 200 calories, you can find the original recipe here,  pretty good right? Well, I did make it a little more decadent by adding maple whipped cream, which for me ended up being the real star. The cream was perfectly sweet with a hint of the woodsy maple. I like the idea of using the syrup as opposed to added refined sugar as well.

Ingredients:

Cooking spray

4 teaspoons cornstarch, divided

2 tablespoons brown sugar

1/2 teaspoon vanilla extract 

1 pound fresh blueberries
Zest of one lemon
For the topping:
½ cup flour

1/2 cup packed brown sugar

1/4 cup old-fashioned rolled oats

3 tablespoons chopped walnuts

2 tablespoons cornmeal

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup chilled butter, cut into small pieces

How To:

-Preheat oven to 375°.

-Spray a 8-inch square baking dish with cooking spray

-Sprinkle 2 teaspoons cornstarch evenly in dish

-Combine remaining 2 teaspoons cornstarch, lemon zest, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl &toss

-Spoon berries into prepared baking dish

- In a food processor, combine flour, 1/2 cup packed brown sugar, oats, walnuts, cornmeal, salt & ground cinnamon and pulse to combine

-Add butter & pulse 5 times or until the mixture resembles coarse meal

-Spoon topping evenly over blueberries

-Bake at 375° for 30 minutes or until filling is bubbly and topping is golden

Maple Whipped Cream

Ingredients:

1cup Heavy Cream

¼ cup pure maple syrup

How to:

Add ingredients and beat until fluffy peaks are formed