Diana's Desserts - www.dianasdesserts.com
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Tart blueberries and a slightly crunchy, sweet topping come together in this easy-to-make dessert. For the best taste, try to find wild berries (fresh or frozen), rather than the farm grown cultivated ones. This crisp is delicious served with vanilla ice cream.
4 cups fresh or frozen blueberries
1 tbsp. fresh lemon juice
3/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
4 tbsp. (1/2 stick) unsalted butter or margarine, at room temperature, cut into pieces
3/4 cup rolled oats
Position a rack in the center of an oven and preheat to 375°F (190°C). Grease a shallow 1 1/2-quart (1.5 liter) baking dish with butter or margarine, or spray with vegetable cooking spray.
Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a rack to cool. Serve hot or warm.
Makes 6 servings.
|Source: Janet Kerry|
|Submitted By: Janet Kerry|
|Date: July 12, 2003|