Wild Blueberry Crisp
Ingredients
- 5 cups (750g) Wild Blueberries
- 1/4 cup (50g) sugar
- 1/2 teaspoon grated lemon rind
- 1 cup (2 medium) diced peeled apples
- 1/2 cup (80g) light brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 cup (60g) white flour
- 1/2 cup (50g) chopped pecans (optional)
- 1/2 cup (40g) rolled oats
- 3 tablespoons (40g) butter or soft margarine (not diet)
- 1/8 teaspoon salt (optional)
Preparation
Preheat oven to 325°F (165°C) In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8x8x2-inch (20x20x5cm) pan.
In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown. Wild Blueberry Crisp serves 6.
