Title: Blueberry Spice Crisp
Categories: Fruit Dessert
Yield: 8 Servings

2 1/2	pt	Blueberries; sorted & washed
		. about 5 1/2 cups
3	tb	Lemon juice
1/2	c	Sugar
1	pk	Spice cake mix; 18oz
1/3	c	Canola oil
		Vanilla, peach or strawberry
		. ice cream for topping

Put rack in center of oven and preheat oven to 350øF. Put blueberries in an 8-inch square Pyrex baking dish. Add lemon juice and sugar. Toss until well mixed. Spread evenly.

Put cake nix into food processor fitted with metal blade. Drizzle oil over cake mix. Process until mixture begins to clump together, about 1 minute. Spread topping mixture evenly over blueberries, leaving some small lumps for surface interest. Poke through topping in a few places to pull some blueberries through topping. Place baking dish on a baking sheet (to catch juices).

Bake until very dark brown with blueberries bubbling, about 1 hour and 10 minutes. Let rest 30 minutes before serving. Serve warm with scoop of ice cream or frozen yogurt.

Makes 8 servings.

Note: Crisp is best baked ahead, refrigerated once cooled and then reheated, uncovered, in 300øF oven until warm, about 20 minutes.

Per serving: Calories 561, Fat 16g, Cholesterol 9mg, Sodium 39mg, Percent calories from fat 21%

"A Crisp & Spicy Dessert" by Abby Mandel ** Dallas Morning News -- Food section -- 17 July 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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