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BLUEBERRY CRISP




Source of Recipe


KING ARTHUR FLOUR Recipe Archives


Recipe Introduction


This traditional dessert is a delightful mixture of tangy berries and sweet, crisp topping. It takes just minutes to put together, and you keep coming back for more. Serve it as is, warm from the oven, or gild it with a scoop of vanilla ice cream.



Recipe Link: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/24152.39.5090500869313561996?

List of Ingredients




4 cups fresh or frozen blueberries
3 tablespoons granulated sugar
2 teaspoons lemon juice
1/2 cup (1 stick) butter or margarine
1/2 cup brown sugar (light or dark), firmly packed
1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup oat flakes (rolled oats)


Recipe



Preheat your oven to 375°F. Butter an 8 x 8 x 2-inch baking pan. Place the berries in the pan, and sprinkle them with the granulated sugar and lemon juice.

In a medium mixing bowl, combine the butter or margarine, brown sugar, flour, cinnamon, salt and oats, using your hands, a fork or a pastry blender to mix together till crumbly. Sprinkle this mixture over the blueberries.

Bake the crisp for 35 to 40 minutes, or until it's golden and the berries are bubbling. Serve warm or at room temperature.

YIELD: 6 servings.

NUTRITION INFORMATION PER SERVING (1/6 of recipe, 161g): 352 cal, 16g fat, 3g protein, 24g complex carbohydrates, 23g sugar, 3g dietary fiber, 44mg cholesterol, 107mg sodium, 194mg potassium, 14mg vitamin C, 1mg iron, 49mg calcium, 60mg phosphorus. Note: by substituting margarine for butter, you can reduce the cholesterol per serving to 0g.