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BLUEBERRY CRISP




Source of Recipe


3ABN


List of Ingredients




¾ can unsweetened white grape juice concentrate
2 ½ pounds frozen blueberries
¼ cup cornstarch
¼ cup water
Crisp Topping* to cover

*Crisp Topping

1 ½ cups whole wheat pastry flour
1 ½ cups quick rolled oats
½ cup wheat germ
2/3 cup dried cane juice crystals
2/3 cup chopped nuts
2/3 cup shredded unsweetened coconut
½ teaspoon salt
Water to moisten

Recipe



Mix cornstarch and water together, then add to a saucepan containing the juice concentrate. Cook on stove until thickened and clear. In a large bowl, mix blueberries and thickened juice together. Spread evenly in a sprayed baking dish (9x13-inch or smaller). Top with a generous amount of Crisp Topping. Bake at 350° until bubbly and golden, 35 to 45 minutes.


In a bowl, mix all the dry ingredients together. Add enough water to make coarse crumbs, but not so much that it becomes soggy. Store extra topping in the freezer for later use.