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| BLUEBERRY CRISP | |
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4 1/2 c. blueberries 1 tsp. lemon juice 1/4 c. sugar 2 tbsp. quick-cooking tapioca 1/2 c. brown sugar 1/2 c. flour 3/4 c. quick oats 1/2 tsp. ground ginger 4 tbsp. cold butter 1 tsp. cinnamon 1/4 c. chopped nuts Mix together first 4 ingredients. Put into a greased 1 1/2 quart casserole dish. Mix the rest of the ingredients to form a crumbled topping. Put onto the bottom part. Bake at 400 degrees for 20-25 minutes. Serves 4. | |
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recipe reviews #35429
Edward Oetjengerdes (Delaware) says:
I changed the recipe a little and it came out great. Rather than ginger, I used crushed ginger snaps in both the blueberry mix and the topping. I also used 1/2 maple brown sugar instant oatmeal and 1/2 quick oats. I made the dish ahead so before I reheated it I drizzled a couple of tbsp of melted butter on the topping. Hint: don't skimp and serve it with cheap ice cream.
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