Blueberry main page

Apple blueberry crisp
Banana-blueberry nut bread
Blueberry-banana pancakes
Blueberry basic pie filling
Blueberry-buckwheat pancakes
Blueberry butter
Blueberry cinnamon pancakes
Blueberry corn bread
Blueberry crisp
Blueberry cobbler
Blueberry cobbler with peaches and raspberries
Blueberry cream cheese pie
Blueberry crême brûlée
Blueberry gingerbread
Blueberry-lemon bundt cake
Blueberry Port sauce
Blueberry-Rum cobbler
Blueberry scones
Blueberry sour cream pie
Blueberry streusel cake
Blueberry streusel cake #2
Buttermilk blueberry muffins
Buttermilk blueberry waffles
Cream cheese and wild blueberry pound cake
Easy blueberry crunch
Fresh blueberry pie
Hot spiced blueberry sauce
Lemon-scented blueberry sauce
Maple blueberry muffins
Oats and berry crumb dessert
Refrigerator blueberry muffins
Strawberry-blueberry jam
Warm blueberry and mango compote
Wild blueberry flan
Wild blueberry preserves

 

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

 

 

OATS AND BERRY CRUMB DESSERT


Serves: 6

2 cups quick cooking oatmeal
1 cup firmly packed brown sugar
1 cup flour
3/4 cup butter, melted

1 tablespoon flour
pinch salt
1/2 cup sugar
3 tablespoons water
2 tablespoons lemon juice
2 cups fresh blueberries

Preheat oven to 350 degrees.
Mix oatmeal, brown sugar and flour. Add butter and mix well. Spread mixture in 8 inch square pan, leaving 3/4 cup aside for topping.
Combine flour, salt, sugar, water, lemon juice and blueberries in saucepan and simmer for 5 minutes.
Pour over oat mixture and sprinkle with remaining mixture. Bake for 35 minutes.
Can be served with ice cream or whipped topping.

 


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.