Cheryl's Blueberry Lemon Crisp Recipe
Servings: 12
Ingredients
- 6 1/2 c. Blueberries
- 1 1/2 x -(up to)
- 4 tsp Grated fresh lemon peel, depending on how tart you like it Few pinches flour
- 1 1/2 c. Brown sugar
- 1 c. Flour
- 1/2 tsp Grnd cinnamon
- 1/2 c. Butter, softened
Directions
- Customize this recipe and put your own name on it! This is the version my friends like, with lots of sugary topping and lemon, but you can reduce the amount of topping and lemon and still have a darned good crisp.
- Put the blueberries in a large but shallow baking dish. You can vary the amount of blueberries by half a c. either way without making any difference; 6 1/2 c. is what I happened to have on hand.
- Lightly sprinkle a few pinches of flour over the blueberries to help absorb the berry juice. You can omit the flour if you want; if you do, there will be more leftover berry juice in the bottom of the pan.
- Sprinkle the lemon peel over the berries. The tartness of fresh lemon peel balances the sweetness of the berries and topping, so use the amount which suits your personal taste. Then go change the name of the recipe and put your own name in; you've customized it, you deserve it!
- ) Reduce the amount of lemon peel if you decide to cut back on the amount of topping.
- Mix together the remaining ingredients; it will be easier if the butter and brown sugar are nice and soft. Sprinkle the mix on the berries. Bake for 25 min at 275-degrees F.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 254 | |
| Calories from Fat 70 | 28% |
| Total Fat 8.03g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 63mg | 3% |
| Potassium 110mg | 3% |
| Total Carbs 46.16g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 34.33g | 23% |
| Protein 1.77g | 3% |
