Today is the last recipe I will be posting from Gooseberry Patch’s new cookbook. If you would like to win a copy of this cookbook, please go to THIS POST and leave a comment, letting me know your favorite breakfast. The giveaway will run until August 11 and I will remind you here and on Facebook and Twitter.
I love crisps and this one quickly became a favorite because it is not very sweet which I like. I could really taste the blueberries and not the sugar. It’s very easy to make. I made it for dessert after dinner and put it in the oven while we were eating.
Blueberry Oatmeal Crisp
Submitted by Amy Bastian of Mifflinburg, PA
4 cups fresh blueberries, washed and dried
1 cup flour, divided
3/4 cup brown sugar, packed
3/4 cup long-cooking oats, uncooked
1/2 tsp cinnamon
1/4 tsp nutmeg
5 to 6 tbsp butter
Combine blueberries with 1/4 cup flour in a greased 11/7 baking pan and mix thoroughly.
In a bowl, combine the rest of the flour and the other ingredients except butter. Cut in the butter until coarse crumbs form. Sprinkle topping over the blueberries.
Bake at 350º for 25 minutes or until top is golden and blueberries are bubbly. I think mine took about 40 minutes.
Makes 6-8 servings.