Blueberry Crisp

5 C. fresh or frozen blueberries
2 T. sugar
3 T. flour
½ C. regular rolled oats
½ C. packed brown sugar
¼ C. all-purpose flour
¼ t. ground nutmeg, ginger, or cinnamon
¼ C. butter
¼ C. chopped nuts or coconut

Vanilla ice cream – optional (not really)

1. For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Mix granulated sugar with the 3 T. flour and stir into fruit.

2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in butter till mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle topping over filling.

3. Bake crisp in a 375 degree oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. This is GREAT served warm with ice cream. Makes 6 servings.

268 calories, 12 g total fat (5 g sat. fat), 20 mg chol., 83 mg sodium, 42 g carbo., 2 g fiber, 3 g protein (plus the ice cream)

Jan Smallwood
Library Secretary