A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

Down East Blueberry Crisp


Now that blueberries are in season (or will be for those in other parts of the country) this is a quick, simple and really tasty treat to make.
I am not one for cobblers or pies (it's a texture issue with fruit) but this I must admit was great.
DH adores cobblers and pies - he also enjoyed this dessert.

Go get some fresh blueberries and whip this up.
You will not be disappointed.
                   
* Exported from MasterCook *

                        Down East Blueberry Crisp

Recipe By: A Taste of New England
Serving Size: 8     
Categories: Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        cups  Blueberries -- fresh
  3        tablespoons  sugar
  2        tablespoons  lemon juice
1/4       cup  butter
1/4       cup  brown sugar
1/3       cup  all-purpose flour
1/4       teaspoon  cinnamon
3/4       cup  old-fashioned rolled oats

  • Preheat oven to 375
  • Place blueberries in a greased 8 or 9 inch baking dish. * I used butter called for margarine.
  • Sprinkle with sugar and lemon juice.
  • In a medium bowl, combine margarine, brown sugar, flour, cinnamon- mix until crumbly.
  • Stir in rolled oats and sprinkle evenly over blueberries. 
  • Bake in 375 oven for 35 - 40 minutes.
  • Serve warm.


Source:
  "Best of the Best The Recipe Hall of Fame Cookbook"
Copyright:
  "1999"
Yield:
  "8 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 176 Calories; 7g Fat (32.2% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 65mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. ** This is for 8 servings**

NOTES :
Changed from margarine to butter.
Omitted the salt that was called for - it was to be a dash.


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