BLUEBERRY CRISP
Source of Recipe
3ABN
List of Ingredients
� can unsweetened white grape juice concentrate
2 � pounds frozen blueberries
� cup cornstarch
� cup water
Crisp Topping* to cover
*Crisp Topping
1 � cups whole wheat pastry flour
1 � cups quick rolled oats
� cup wheat germ
2/3 cup dried cane juice crystals
2/3 cup chopped nuts
2/3 cup shredded unsweetened coconut
� teaspoon salt
Water to moistenRecipe
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.
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