Blueberry Crisp
Over the years I've tried many fruit crisps, many too sweet, some too heavy. Working with the basic ingredients, I've adjusted them and finally settled on a recipe with less sugar and flour than many. I used fresh blueberries - yum!, but any other fresh fruit or combination would work.
Fruit Crisp
Fruit
4 C fresh blueberries (could use no sugar added individually frozen) or other in-season fruit
3 T flour
sprinkle of cinnamon
1 T cane sugar
Mix well and place in 2 quart baking dish
Topping
1/2 C flour (mix whole wheat and unbleached if desired)
3/4 cup regular oatmeal
3 T brown sugar or natural cane sugar
1/2 C butter (cold)
Blend with pastry cutter until crumbly.
Sprinkle over fruit in casserole dish. Bake at 350 for 45 minutes or until crispy on top.
Serve warm with a dollop of fresh whipped cream. (I use 1 t vanilla and no sugar when whipping cream.)
