Blueberry Crisp

Blueberry Crisp Blueberry Crisp  
 
  • 10 min prep
  • 45-50 minutes
  • 530 calories
  • $2.95
  • Vegetarian

Ingredients


Makes 6 servings
  • 1 1/2 C (375 ml) all-purpose flour
  • 1/2 C (125 ml) brown sugar
  • 1 tsp (5 ml) Cinnamon (ground)
  • 1/2 C (125 ml) cold butter, cut into bits
  • 8 C (2 L) blueberries, fresh or frozen
  • 3/4 C (180 ml) white sugar
  • 1 lemon, juiced
  • 1 1/2 Tbsp (22.5 ml) cornstarch
  • 1 1/2 tsp (7.5 ml) Cinnamon (ground)

Preparation


 
  • Preheat oven to 375° F (190° C).
  • Prepare topping by combining first 3 ingredients in mixing bowl. Using a pastry blender, cut in butter until coarse crumbs result. Set topping aside.
  • For filling, spoon blueberries into buttered 9 x 13” (23 x 33 cm) baking dish.
  • Add sugar, lemon juice, cornstarch and Cinnamon to blueberries. Toss gently to combine. Spread in an even layer.
  • Sprinkle with topping. Bake until topping is lightly browned and fruit is bubbling, about 35 - 40 minutes.
  • Cool to room temperature and serve with scoops of ice cream.
Nutritional Serving Size Per serving
Calories 530
Fat 17 g
Saturated Fat 10 g
Transfat 0.5 g
Cholesterol 40 mg
Sodium 120 mg
Carbohydrates 95 g
Fibre 8 g
Sugar 43 g
Protein 4 g

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Cinnamon (ground)
$7.50