Monday, October 11, 2010

Blueberry Crisp

3 large containers fresh rinsed blueberries
2 tbsp+1/4 c packed brown sugar
1/2 tsp cinnamon
1/2 c quick-cooking oats
2 tbsp all purpose flour
1/4 tsp salt
2 tbsp chilled unsalted butter, cut into small pieces
1/4 c sliced almonds
Vanilla icecream or Cool Whip

What to do
Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of icecream or Cool Whip.

**Personally, I like to almost double the amount of topping made.  It's really up to you!

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