Apricot blueberry (or huckleberry) crisp
September 1, 2006
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
