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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âWith all its blueberries, this is rich in antioxidants,â says Patricia Krusing of Phoenix, Arizona. âIt's scrumptious and goes together in a snap.â If you have it on hand, this warm dessert pairs well with vanilla ice cream. Ingredients:
1 cup fresh or frozen blueberries, thawed |
4 teaspoons sugar |
2 teaspoons lemon juice |
1-1/2 teaspoons cornstarch |
topping: |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons quick-cooking oats |
2 tablespoons brown sugar |
dash ground cinnamon |
2 tablespoons butter |
2 tablespoons chopped pecans |
whipped topping, optional |
Directions:
1. In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray.
2. For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
3. Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired. Yield: 2 servings.
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