Blueberry Crisp

        Blueberry Crisp

        Submitted By:Patricia Gordy 6-20-00

        2 c. bluberries, fresh or frozen
        1/4 c. marg. softened
        1 3/4 c. sugar, divided
        1 c. s.r. flour
        1/2 c. milk
        1 T. cornstarch
        1/4 t. nutmeg
        1 c. boiling water
        Ice cream or Cool Whip for topping, optional

        Place blueberries in an 8" sq. baking dish. Cream marg. & 3/4 c. sugar. Add flour to creamed mixture alternately with milk. Spoon mixture over fruit. Stir together 1 c. sugar, cornstarch and nutmeg sprinkle over batter. Pour boiling water over top. Bake at 350 for 1 hr. Cool slightly and serve ice cream or Cool Whip over top.
        Note: I sometimes use peaches & nutmeg or apples & cinnamon, all are great. May be doubled if desired. Sugar may be reduced if desired!


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