"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

BlueBerry Crisp Recipe

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This recipe for BlueBerry Crisp, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Johnson Szarkowski
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For Filling:
6 c. (3 pints) blueberries
1/2 c. sugar
1 T. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. coarse salt
For the Topping:
3/4 c. flour
1/2 c. rolled oats
1/2 tsp. baking powder
1/2 tsp. coarse salt
3 oz. (6 T.) unsalted butter, softened
1/3 c. sugar

Directions:
Directions:
Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients in to butter. Using a your hands, squeeze topping pieces together into clumps. Sprinkle topping evenly over filling. bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 min. before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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