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| BLUEBERRY CRISP (CANADA) | |
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2 cans blueberry pie filling 4 tbsp. soft butter 1/3 c. brown sugar 1/3 c. all-purpose flour 1/2 c. quick-cooking oats Heat oven to 375 degrees. Pour the pie filling into a 9x12 inch baking pan. Combine the other ingredients. Spread this over the top of the blueberries. Bake 30 to 40 minutes, or until the topping is browned. Serve warm, alone or with whipped topping. | |
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recipe reviews #183670
Sharon B. (Connecticut) says:
I made this recipe comparing this to an old Betty Crocker recipe for blueberry crisp. I used one 12 ounce package of frozen blueberries (rinsed and defrosted), 1 cup fresh cranberries (rinsed) mixed with 1/2 cup unsweetened applesauce for the filling. I used 1/2 cup each flour, oats, and brown sugar for the topping. I baked it for 30 minutes in a 8-inch round Pyrex dish (2-inch depth) at 350°F. I received many complements at lunch yesterday.
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