Use fresh blueberries in season or frozen ones anytime.

Blueberry Crisp

1/4 cup softened butter
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 cup uncooked oats
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1/2 cup sugar
1/2 cup water
6 cups washed fresh or frozen blueberries
1 teaspoon grated lemon peel
1 tablespoon lemon juice

In medium bowl, combine butter with flour. Stir in 1/4 cup sugar, brown sugar, oats and cinnamon until mixture is crumbly.

Heat oven to 350 degrees. In a medium saucepan, combine cornstarch with 1/2 cup sugar. Stir in water and 3 cups of berries. Over medium heat, cook mixture until it boils. Boil 1 minute and remove from heat. Add remaining 3 cups berries, lemon peel and juice; stir gently. Pour mixture into a 2-quart shallow baking dish or 8″x8″x2″ baking dish. Sprinkle top with crumb mixture.

Bake 25 minutes or until crisp and golden brown on top. Serve at room temperature with vanilla ice cream.

This entry was posted on Wednesday, May 31st, 2006 at 10:26 am and is filed under Desserts, Fruits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.