Return to Content

Blueberry Crunch

Blueberry Crunch
0 votes, 0.00 avg. rating (0% score)
by

Yield: 6 servings

Best made with freshly picked blueberries, but frozen or canned blueberries do nicely in winter.

Ingredients:

  • 1 cup quick-cooking oatmeal
  • 1 cup brown sugar, firmly packed
  • 1/2 cup flour
  • 1/2 cup powdered milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup shortening
  • 1-1/2 cups fresh blueberries or one
  • 10-ounce package, frozen and thawed
  • Vanilla ice cream

Instructions:

Preheat oven to 350°. In a large bowl, combine oatmeal, brown sugar, flour, powdered milk, salt, and cinnamon and mix thoroughly. Add shortening and mix until coarsely blended. Grease a 9x9-inch pan and add half of the mixture. Layer blueberries on the crumbs. Sprinkle the remaining half of the crumbs on top of the berries. Bake 40 to 45 minutes, until hot and bubbling. Let cool slightly and serve, topped with vanilla ice cream.
Updated Monday, October 19th, 2009

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111