Blueberry Crunch Recipe
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 This recipe for Blueberry Crunch, by , is from Annelle's Cookbook ,
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Ingredients: |
Ingredients: 1½ c. fresh blueberries
1½ c. all-purpose flour
½ c. sugar, divided
1 c. margarine, softened
¼ c. water
1 c. finely chopped pecans
3 tbsp. flour
8 oz. cream cheese, softened
3 tbsp. water
1½ c. powder sugar
12 oz. Cool Whip, thawed
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Directions: |
Directions:Combine sugar, flour and water into heavy saucepan. Cook topping over high heat stirring frequently until blended and sauce begins to bubble. Lower heat then add Blueberries to sauce pan and continue cooking on low stirring continuously until topping thickens Set aside to cool.
*Note: you can use the Blueberry Pie Filling if you do not have fresh blueberries.
Combine flour, margarine and pecans. Press into 13x9x2 inch pan. Bake at 350º for 20 minutes. Cool
Combine cream cheese and 1 cup sugar; beat until smooth. Fold in Cool Whip. Spread over cooked crust. Pour blueberry mixture over top. Refrigerate. |
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