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Blueberry Lemon Crisp

 
16

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

6 ½ cups blueberries
1 1/2 to 4 teaspoons lemon zest
fresh, grated
1 x all-purpose flour
*
topping
1 ½ cups brown sugar
*
1 cup all-purpose flour
½ teaspoon cinnamon
ground
½ cup butter
softened

Directions

Put the blueberries in a large but shallow baking dish .

You can vary the amount of blueberries by half a cup either way without making any difference.

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 that suits your personal taste.

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 minutes at 275-degrees F.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 28439% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 84mg 3%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 20%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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