A fruit crisp is a baked fruit dessert with a sweet, crunchy topping. Quick and easy to put together, and you never have to worry too much about what to do with leftovers. There seldom are any. A great family favorite that travels well for picnics and and as a pot luck take-a-long.
Preheat oven to 375 degrees F.
In large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberries into shallow 2 1/2-quart baking dish and spread evenly.
In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips or two knives, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.
Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
Source: This is another CooksOnline recipe, but has been in my own recipe box for about 40 years. When I couldn't get fresh blueberries, I'd use the canned Maine wild blueberries which are more like the old Florida wild huckleberries known for their rich and delicious flavor.
By Julia from Boca Raton, FL
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Place blueberries in buttered 1 1/4qt. shallow baking dish. Combine sugar, orange peel, mace and cardamon. Sprinkle sugar mixture and pie crust mix in alternate layers over blueberries.
Preheat oven to 375 degrees F. In medium bowl, combine flour, 3/4 cup of the sugar, baking powder, salt and cinnamon. Add egg; mix with fork until mixture resembles coarse crumbs.
Looking for a new desert, perfect for a barbecue or picnic? Try this fruit and rhubarb crisp style pizza. It is filled with fruit and covered with a crumble topping.
