Blueberry Crisp - 8 Servings - 1 serving: Calories 270; Carbohydrates 52g; Cholesterol 16mg; Fat 7g; Sodium 75mg
INGREDIENTS - 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 3 pints blueberries (about 7 1/2 cups)
- 1 tablespoon fresh lemon juice
- 3/4 cup old-fashioned or quick-cooking oats
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter or margarine, cut up
DIRECTIONS - 1. Preheat oven to 375º F. In large bowl, stir granulated sugar and
- cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into shallow 2 1/2-quart glass or ceramic baking dish; spread evenly.
- 2. In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.
- 3. Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
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