Blueberry Crisp with Variations

Serves: 6
Total Calories: 321


1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons cinnamon ground
4 cups blueberries fresh or frozen
2 cups apples sliced, peeled tart
1/2 cup brown sugar packed
1/4 cup oats
3 tablespoons flour
2 tablespoons butter or margarine, melted
1/2 cup pecans chopped
Vanilla ice cream


Preheat oven to 350°. Butter an 8 1/2 x 2-inch round baking dish.

In a large bowl, mix sugar, cornstarch, and 1 teaspoon of the cinnamon. Add blueberries and apples toss until evenly coated. Place in baking dish set aside.

In a medium bowl, mix brown sugar, oats, flour, and remaining 1 teaspoon cinnamon. Stir in butter until evenly moistened. Stir in pecans. Spoon over fruit.

Bake 45 minutes or until bubbly and apples are tender. Cool 10 minutes before serving. Serve with ice cream.

VARIATIONS: For other combinations, measure fruit to equal 6 cups total fruit. Adjust sugar to tartness of fruit. Baking times may vary. Suggested combinations are
peaches and apples plums and peaches or nectarines rhubarb and strawberries.

Nutritional Facts:

Serves: 6
Total Calories: 321
Calories from Fat: 88

This Blueberry Crisp with Variations recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

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