Blueberry Crisp (Df Options) |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I LOVE an easy, nutritious dessert that I can easily modify so my husband, who is allergic to all milk products, can eat! This one is fantastic! Ingredients:
16 ounces blueberries |
2/3 cup packed brown sugar |
1/2 cup all-purpose flour |
1/2 cup quick-cooking oats |
1/3 cup margarine (fleischmann's unsalted is usually dairy-free.) or 1/3 cup butter, softened (fleischmann's unsalted is usually dairy-free.) |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
cream or ice cream |
Directions:
1. Heat oven to 375degrees.
2. Arrange fresh or frozen blueberries in ungreased square baking dish, 8x8x2”. (I usually don't weigh or measure the blueberries.) Just fill the pan about 3/4 full.)
3. Mix brown sugar, flour, oats, margarine, cinnamon, and salt;
4. Sprinkle on top.
5. Bake until topping is light brown and blueberries are hot and bubbly, about 30 minutes.
6. Serve warm with cream or ice cream.
7. To Microwave: uncovered in ungreased square glass baking dish, 8x8x2”, until blueberries are bubbly, 12-24 minutes.
|
|