Blueberry Crisp

4 cups fresh blueberries*
1 tablespoon lemon juice
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup quick cooking tapioca
1/8 teaspoon cinnamon

1/4 cup butter, melted
1 1/4 cups old fashioned oats
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
3 cups vanilla ice cream

Preheat oven to 350 F

Wash fresh berries and place in mixing bowl. Sprinkle with lemon juice. Mix together remaining “Filling” ingredients and sprinkle over blueberries; gently mix. Place berries in 9×9 baking dish, 1 1/2 qt dish, or 8 individual custard cups.

Under “Topping” ingredients, mix together melted butter, rolled oats, sugars, and cinnamon; spoon over blueberries. Bake uncovered 60 minutes. Serve warm or cold with a scoop vanilla ice cream.

*NOTES: I prefer fresh blueberries, but you may substitute frozen berries. If frozen berries are sweetened, reduce sugar in filling to a total of 1/2 cup (about 5 tablespoons white, 3 tablespoons brown). Serves 8

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