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Blueberry Crisp - Martha Stewart's Recipe

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This recipe for Blueberry Crisp - Martha Stewart's, by , is from Mom's Cookbook, 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!

Martha Ann McDonald


6 cups (3 pints) fresh blueberries
1/2 cup sugar
1 Tbsp cornstarch
1 tsp fresh lemon juicecup
1/4 tsp coarse salt

3/4 cup all purpose flour
1/2 cup old fashioned rolled oats (not instant or quick)
1/2 cup chopped almonds (or other nut)
1/2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp unsalted butter, softened
1/3 cup sugar

1. Preheat oven to 375. Make filling; mixing all together. Transfer to 8 inch square Mix floubaking dish.
2. Mix flour, oats, nuts, baking powder and salt.
3. Cream butter and sugar with electric mixer until light and fluffy.
4. Stir flour mixture into butter and sugar. Using your hands, squeeze topping pieces together to form clumps.
5. Sprinkle topping evenly over fruit filling.
6. Bake until filling is bubbly and topping golden brown, about one hour.Cool before serving,

Personal Notes:
Personal Notes:
Recommend you double the delicious topping! And, of course, serve with vanilla ice cream.




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