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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Crisp Recipe

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This recipe for Blueberry Crisp is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups fresh berries - I usually use blueberries, but you can use almost any combination of berries/fruit - blackberries, strawberries, peaches, pears or cherries.
2 tbsp. brown sugar
1 tbsp. flour
1 tbsp. lemon juice

2/3 cup flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 tsp. ground cinnamon
4 1/2 tbsp. chilled butter, cut into small pieces

Vanilla ice cream or frozen yogurt
Directions:
Directions:
Preheat oven to 375º

Combine first 4 ingredients in a medium bowl, and spoon into a baking dish

Spoon flour into a dry measuring cup and level with a knife.

Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with two knives until the mixture resembles course meal.

Sprinkle topping over the berry mixture.

Bake at 375º for 30 minutes or until bubbly.

Serve with vanilla ice cream or frozen yogurt
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes prep, 45 minutes total

 

 

 

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