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Recipe: Blueberry Crisp (using oats, Williams-Sonoma recipe)

Desserts - Fruit
BLUEBERRY CRISP

"Tart blueberries and a slightly crunchy, sweet topping come together in this easy-to-make dessert. For maximum taste, try to find wild berries (fresh or frozen), rather than the cultivated ones. Terrific served with vanilla ice cream."

4 cups fresh or frozen blueberries
1 tablespoon fresh lemon juice
3/4 cup firmly-packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, at room temperature, cut into pieces
3/4 cup rolled oats, uncooked

Position a rack in the center of an oven and preheat the oven to 375 degrees F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.

Spread the fresh or frozen blueberries evenly over the bottom of the prepared baking dish and sprinkle with lemon juice.

In a bowl and using a fork, mix together the brown sugar, flour, cinnamon, butter or margarine, and rolled oats until well combined. Sprinkle evenly over the blueberries.

Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a rack to cool. Serve hot or warm.

Makes 6 servings
Source: Fruit Desserts (Williams-Sonoma Kitchen Library) by Lora Brody, Chuck Williams and Allan Rosenberg
MsgID: 0225270
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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