Blueberry Crisp

Blueberry Crisp


  • 4 cups fresh or frozen blueberries
  • 1 1/2 cup granola
  • 1/3 cup coconut
  • 2 Tbsp shortening
  • 1/4 cup sugar
  • 1 Tbsp lemon juice
  • 1/4 tsp ground cinnamon


Yield: 6 servings. Thaw blueberries, if frozen. Do not drain. For topping, in a medium mixing bowl stir together granola, coconut and shortening. Set topping aside. For filling, in a large mixing bowl stir together blueberries and their juices, sugar, lemon juice, and cinnamon. Transfer the filling to an ungreased 10" X 6" X 2" baking dish. Sprinkle the topping on the filling. Bake in a 375F oven for 30 to 40 minutes or till the topping is crisp. Serve warm. Makes 6 servings.

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