Blueberry Crisp
Recipe: #10158
July 21, 2013
Categories: Desserts, Oats, Apple, Blueberry, New England, Labor Day, Picnic, Oven Bake, No Eggs, Vegetarian, Cobblers/Tarts, Kosher Dairy, more
"Straight from The Maine Wild Blueberry Cookbook, where the best blueberry recipes are. This is a delicious crisp that you will love! You can use regular cultivated blueberries in place of the Maine wild blueberries if you aren't in the area!"
Ingredients
- FOR FILLING
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- FOR CRISP
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Nutritional
- Serving Size: 1 (256.7 g)
- Calories 753.1
- Total Fat - 40 g
- Saturated Fat - 21 g
- Cholesterol - 81.5 mg
- Sodium - 276.6 mg
- Total Carbohydrate - 95 g
- Dietary Fiber - 7.1 g
- Sugars - 53.5 g
- Protein - 9.6 g
- Calcium - 57.5 mg
- Iron - 2.2 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine wild blueberries, apples, sugar and rind in a bowl. Mix and place in a 8x8x2 inch pan. Set aside.
Step 2
Combine brown sugar, cinnamon, nutmeg, flour, pecan pieces and rolled oats in a large bowl.
Step 3
Cut in butter until mixture is crumbly.
Step 4
Spread the mixture over the blueberries.
Step 5
Bake at 325 degrees, for 45 minutes or until topping is golden and filling bubbles in the center.
Tips
No special items needed.