Blueberry Crisp Recipe

Blueberry Crisp

3/4 cup white flour
1/2 cup sugar (or equivalent amount of sugar substitute)
1 teaspoon cinnamon
1/2 cup butter
3/4 cup quick oats
1/2 cup chopped walnuts
4 cups blueberries

Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts. Take 1/4 of the mixture and mix with the blueberries.

Place blueberries in buttered baking dish. Top with crumble mixture.

Bake at 350° for about 40 minutes. Can be eaten hot or cold.

A bubbling, cheesy lasagna, rosemary infused chicken, a rich apple or blueberry cobbler…the possibilities for this baker go on and on. With its rich exterior and roomy interior, it's versatile enough for serving any time. Calphalon 9x13-in. Enameled Cast Iron Rectangular Baker, Cabernet

Variation:

• Make this into a frozen blueberries recipe by easily substituting the same amount of frozen blueberries for the fresh ones. Frozen blueberries are so much easier to find and have on hand and the result is just as delicious. Thaw first or cook just a little longer to get the same consistency.