Blueberry Crisp

blueberry-crisp

 

Blueberry Crisp

Filling:

4 generous cups blueberries (24 ounces)           ½ cup sugar

¼ cup unbleached all-purpose flour                  ¼ teaspoon salt

2 teaspoons lemon juice

Topping:

1 ¼ cups unbleached all-purpose flour           ¼ teaspoon salt

dash of cinnamon (optional)                             ½ cup sugar

10 T (1¼ sticks) butter, melted                         1 cup walnuts or pecans

Instructions:

* Grease and flour 9-inch pie pan. Preheat oven to 350 degrees.

* To make filling, place berries in prepared pan. Combine sugar, flour, salt and lemon and stir. Sprinkle over berries. Set aside.

* To make topping, in medium-size mixing bowl, stir flour, salt, sugar, melted butter and chopped nuts. Sprinkle topping over fruit.

* Bake 45-50 minutes, until top is golden and filing is bubbly. Cool slightly. Serve warm with vanilla ice cream or whipped cream.

* We first tasted this bit of yumminess  several years ago at a neighborhood BBQ.  Dani loved it and  our friend Trecia  Davis sent us the recipe.  We have made it many times since and always think of Trecia when we do. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s