Blueberry Crisp
Our crisp is loaded with fresh blueberries and topped with an irresistable crumble. Serve warm with a big ol' scoop of vanilla ice cream!
Servings: 8
Ingredients
- FILLING :
- 1/3 c. granulated sugar
- 2 T. cornstarch
- 3 pints fresh blueberries
- 1 T. fresh lemon juice
- TOPPING :
- 3/4 c. old-fashioned or quick-cooking oats
- 1/2 c. brown sugar packed
- 1/3 c. all-purpose flour
- 1/2 tsp. ground cinnamon
- 4 T. butter or margarine cut up
Instructions
- Preheat oven to 375 degrees.
- FILLING: In a large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into a shallow 2 1/2-quart glass or ceramic baking dish; spread evenly.
- TOPPING: In the same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press the crumb mixture together and sprinkle on top of the blueberry mixture.
- Bake crisp for 35 to 40 minutes or until the top is browned and the fruit is bubbling at the edge. Cool on wire rack for 1 hour to serve warm, or cool completely to serve later.
Speak Your Mind