Blueberry Crisp

I love fruit crisps. They are delicious and you even get a serving or two (or 3!) of fruit when you eat them. Blueberry crisps are one of the easiest crisps to make because there's no peeling, slicing or pitting involved.

1. Pre-heat your oven to 375 degrees

Crisp topping:

6 tablespoons of margerine (or butter which tastes really really good) 3/4 cup of brown or table sugar
2/3 cup of flour (you can use whole wheat pastry flour also)
1/2 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

2. Using your fingers, combine until the mixture is corse and crumbly.

Fruit filling:

3 pints of blueberries
2 tablespoons flour
1 teaspoon grated lemon zest
1/4 cup of sugar ( you can add a little more if the berries are not that sweet)

3. Toss the ingrediants in a 7x11 pan and cover with the crisp topping. Bake for about 60 minutes or until the top is golden.


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