Cheryl's Blueberry Lemon Crisp Recipe

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Cheryl's Blueberry Lemon Crisp Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Cheryl's Blueberry Lemon Crisp

 

Ingredients

6 1/2 cup blueberries
1 1/2 to 4 teaspoons grated fresh
1 lemon peel, depending on how
1 tart you like it
1 a few pinches flour
1 topping:
1 1/2 cup brown sugar
1 cup flour
1/2 tsp ground cinnamon
1/2 cup butter, softened



 

Preparation

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; 6 1/2 cups 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 that 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 minutes at 275-degrees F.

 

 

Servings: 8

 

 

 

 


 

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