Apricot blueberry (or huckleberry) crisp

MAKES 12 SERVINGS

2 cups apricots

2 cups blueberries (or huckleberries)

1-1/2 cups brown sugar

1 cup butter, cut in pieces

1 cup flour

3 cups oats (not instant)

1 cup walnuts, coarsely chopped

Preheat oven to 350 degrees.

Place

apricots and berries in a 12-by-8 baking dish. In a large bowl, blend

brown sugar and butter with pastry cutter or fork. Stir in flour. Mix

in oats until batter is clumped together. Scatter over the berries and

sprinkle with walnuts. Bake for 35 minutes. Serve with vanilla ice

cream, if desired.

Nutrition

facts per serving: 490 calories, 25 g fat, 11 g saturated fat, 43 mg

cholesterol, 58 g carbohydrates, 11 g protein, 143 mg sodium, 6 g fiber

From MaryJane's Ideabook