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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings |
||
| Calories 669 | ||
| Calories from Fat 314 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.9g | 53% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 12.0g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 166mg | 6% | |
| Potassium 281mg | 8% | |
| Total Carbohydrate 85.8g | 28% | |
| Dietary Fiber 7.9g | 31% | |
| Sugars 40.4g | ||
| Protein 9.1g | 18% | |
Ingredients
- 4 cups blueberries
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 cup pecans or nutmeats
- 1 cup minute quick oat
- 1/2 cup sugar
- salt
- 1/2 cup butter
Directions
1
To flour, sugar, cinnamon add butter and blend.2
Add oats and nuts.3
Mix ¼ of crumb mixture with blueberries. Place in buttered 8x8 deep dish.4
Cover with remaining crumbs.5
Bake at 350º for about 40 minutes.6
Serve hot or cold, with ice cream.
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- Course > Breakfast
- Course > Desserts > Cobblers
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > North American > United States > Midwestern
- Cuisine > North American > Canadian > Atlantic
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: jane49423
On Aug 6, 2008
YUMMY! Split into two pans. Ate half and the other half is in the freezer.
From: KelBel
On Aug 5, 2006
This is a very delicious crisp and simple to make. I used the last of my frozen blueberries from last year's crop. As I was putting the crisp in the oven, I noticed the pecans on the counter. I guess I forgot them because it is not mentioned in the recipe when to add them. Doesn't matter tho, didn't miss them in the final product. Served with dulce de leche ice cream. YUMMO!
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