Blueberry Crisp

Wonderfully fresh, plumb blueberries are absolutely delicious in this favorite dessert recipe. The brown sugar, oatmeal, and buttery "crisp" topping is enhanced with the warm fragrant taste of nutmeg, and then it's all topped off with a scoop of vanilla ice cream, if you like. If fresh seasonal berries aren't available, frozen work very well. Blessings...

Recipe:

4 cups fresh blueberries or 16-oz frozen unsweetened berries
1 tsp. lemon zest
1/4 cup packed light brown sugar

1. Combine lemon zest and brown sugar in an 8 x 8-inch baking dish. Gently stir in berries and set aside while preparing topping.
2. Heat oven to 350 degrees.

Topping:

2/3 cup regular or old-fashioned oatmeal
1/2 cup unbleached flour
1/3 cup packed light brown sugar
1/2 tsp. ground nutmeg
1/4 cup butter, room temperature

1. In a small bowl, mix dry ingredients together.
2. Cut butter into dry ingredients using a pastry blender until crumbly.
3. Stir berries again; sprinkle topping over berries.
4. Bake for 30 to 35 minutes or until a light golden brown and bubbly.
5. Serve warm with a scoop of vanilla ice cream. Yummy!

Yield: 4 to 6 servings
404 calories each per 4 servings without ice cream
6 gms. fiber
270 calories each per 6 servings without ice cream
4 gms. fiber