Oat Blueberry Crisp Recipe
Ingredients
| Vegetable oil spray | ||
| Firmly packed brown sugar | 7 Tablespoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Oatmeal | 1/2 Cup (16 tbs), uncooked | |
| Nutmeg | 1/8 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Sesame seeds | 1 Tablespoon, toasted | |
| 1/4 cup acceptable margarine | ||
| Firmly packed brown sugar | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Salt | 1/8 Teaspoon | |
| 4 cups fresh blueberries, rinsed, stems removed | ||
Directions
Preheat oven to 350° F.
Lightly spray a 9-inch square baking dish with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine 7 tablespoons brown sugar, 1/2 cup flour, oatmeal, nutmeg, cinnamon and sesame seeds.
Process 10 seconds.
Cut margarine into 1/2-inch pieces, add to flour mixture and process 10 seconds.
Set aside.
In a bowl, combine remaining 3 tablespoons brown sugar and 1/4 cup flour with lemon rind and salt.
Stir well, breaking up any lumps.
Add blueberries and toss gently until coated evenly.
Pour into prepared pan.
Add oatmeal topping and bake 30 to 35 minutes.
Lightly spray a 9-inch square baking dish with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine 7 tablespoons brown sugar, 1/2 cup flour, oatmeal, nutmeg, cinnamon and sesame seeds.
Process 10 seconds.
Cut margarine into 1/2-inch pieces, add to flour mixture and process 10 seconds.
Set aside.
In a bowl, combine remaining 3 tablespoons brown sugar and 1/4 cup flour with lemon rind and salt.
Stir well, breaking up any lumps.
Add blueberries and toss gently until coated evenly.
Pour into prepared pan.
Add oatmeal topping and bake 30 to 35 minutes.
Chef
