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Blueberry Crunch

Blueberry Crunch
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Yield: 6 servings

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

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  • 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


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

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