Blueberry Crisp
Pour a pecan-filled crumb topping over fresh blueberries and bake until bubbling.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 566
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 566
6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
pinch salt
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
whipped cream, for topping
ice cream, for topping
Directions:
Preheat oven to 375 degrees F.
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
Source: foodnetwork.com
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
