Title: Blueberry Crisp 2
Categories: Crisps
Yield: 6 Servings
| 4 | c | Blueberries, fresh |
| 1/3 | c | Sugar, granulated |
| 1/2 | | Lemon; grated zest |
| 3/4 | c | Flour |
| 1/4 | c | Rolled oats |
| 1/3 | c | Sugar, brown |
| 1/4 | ts | Cinnamon |
| 5 | tb | Butter |
| 1/2 | c | Almonds, toasted sliced |
Mix the blueberries, sugar and zest in a lightly buttered 1-1/2 quart
baking dish and spread evenly. Mix the flour, oats, brown sugar and
cinnamon in a bowl. Cut the butter into small pieces and work it into the
dry ingredients with your fingers until the mixture is crumbly. Add the
almonds and sprinkle the topping over the berries. Bake 30 to 40 minutes in
a 375 F. oven until the top is golden brown and the juices are bubbling.
Serve warm.