Saturday, June 12, 2010

Saturday Recipe Swap: Blueberry Crisp

After a bit of snacking on our freshly picked blueberries and making pancakes from them, I still had two Ziploc bags worth of frozen blueberries left over. What to do? Blueberry Crisp, of course! This is another recipe from the Better Homes and Gardens CookBook.

Blueberry Crisp


  • 5 cups fresh or frozen blueberries
  • 4 tbsp. granulateed sugar
  • 1/2 cup regualr rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup + 3 tbsp. all-purpose flour
  • 1/4 tsp. ground nutmeg, ginger, OR cinnamon
  • 1/4 cup butter or margarine
  • 1/4 cup chopped nuts or coconut (Brian doesn't like either so I leave these out)
  • Vanilla ice cream (optional)

  • For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2- quart baking dish. Stir in the granulated sugar and 3 tbsp. all pupose flour.
  • For topping, in a medium bowl combine the oats, brown sugar, flour, and spice. Cut in butter until mixture resembles course crumbs. Stir in the nuts. Sprinkle topping over fruit.
  • Bake in a 375* F oven for 30-35 minutes or until fruit is tender and topping is golden. If desired, serve warm with ice cream.


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