Okay, the two pictures I took of the crisp were complete crap and it’s long eaten by now (I made it on Saturday) so long story short….no picture. Sorry!
Blueberry Crisp
from Better Homes and Gardens New Baking Book
5 cups fresh or frozen blueberries (if frozen, thaw but do not drain)
1/4 cup granulated sugar
3 Tbsp all purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 tsp cinnamon
1/4 cup butter
- For filling – thaw fruit if frozen. Do not drain. Place fruit in an ungreased 2 quart square baking dish. Stir in the granulated sugar & the 3 Tbsp of flour.
- For topping – in a mixing bowl combine oats; brown sugar; flour; and cinnamon. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.
- Bake in a 375°F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden.
This recipe is a favorite around our house. It goes great with vanilla ice cream. Yum!
Don’t forget to check out what else is cooking this Wednesday over at Shan’s.