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Blueberry Crisp
(Serves 6)

4 cups fresh blueberries (I suppose you could use frozen, thawed berries, but
have never tried anything but fresh....)
1/3 cup granulated (white) sugar
grated zest of half a lemon
¾ cups all-purpose flour
¼ cup rolled oats
1/3 cup packed brown sugar
¼ teaspoon cinnamon
5 tablespoons butter
½ cup toasted almond slivers

Preheat the oven to 375° F.

Lightly grease a 1½ quart baking dish. Mix the blueberries, granulated sugar and lemon zest in the baking and spread evenly in the baking dish.

In a separate bowl, combine the flour, oats, brown sugar and  cinnamon. Cut the butter into small pieces and combine with the dry ingredients until the mixture is crumbly. Add the almonds. Sprinkle the topping over the blueberries.

Bake the crisp for about 30-40 minutes, until the top is golden brown and the juices are bubbly. Serve warm.

Calories
369
Protein (g)
5
Cholesterol (mg)
26
Fat (g)
14.6
Carbs (g)
54.7
Sodium (mg)
108



Calories from:
Fat
35.2%
Carbs
59.3%
Protein
5.4%

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