Blueberry Crisp
2 cups fresh blueberries
½ cup granulated sugar
1 teaspoon fresh lemon zest
Topping
½ cup light brown sugar
½ cup all-purpose flour
¼ cup butter or margarine
Preheat oven to 350-degrees. Place blueberries in a colander and rinse
under cold running water. Drain! Spoon
into a 1-quart casserole coated with cooking spray. Sprinkle granulated sugar and lemon zest
over. In another bowl, mix sugar and flour.
Cut-in butter/margarine until topping looks like small peas. Sprinkle over blueberries. Bake 20 minutes or until topping is a light
golden brown. Serve warm with a scoop
of vanilla ice cream or a dollop of whipped cream.
Yield: 4 servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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