Blueberry Crisp Recipe
Servings: 6
Ingredients
- 4 c. Blueberries, thawed if necessary
- 1 Tbsp. Lemon juice
- 1 c. Sugar
- 2 1/2 Tbsp. Cornstarch
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Fresh grated lemon peel
- 1/2 box plain yellow cake mix
- 8 Tbsp. Butter, melted
- 1/2 c. Pecans
Directions
- Preheat oven to 350F. Put the blueberries in a medium sized bowl, add in the lemon juice, and toos gently. Mix together the sugar, cornstrach, cinnamon, nitmeg, and lemon peel. add in the blueberries and mix genyly. Turn into a greased 9-inch square baking pan . Sprinkle the dry cake mix over the top; drizzle with the melted butter and sprinkle with the pecans. Bake for 45 to 50 min, or possibly till golden. Serve hot or possibly cool with ice cream.
- NOTES : A full box of cake mix is 18.25 ounce. Use half now and save the other half for the next time- that should be soon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 555 | |
| Calories from Fat 212 | 38% |
| Total Fat 24.27g | 30% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 397mg | 17% |
| Potassium 138mg | 4% |
| Total Carbs 85.24g | 23% |
| Dietary Fiber 3.4g | 11% |
| Sugars 42.97g | 29% |
| Protein 3.26g | 5% |
