BLUEBERRY CRISP

Use fresh or frozen berries.
Add a little extra crunchy texture with nuts. Add 1/2 cup chopped pecans, almonds, or walnuts to the crumble topping.
Cook the crisp until the top is golden brown and the fruit filling has bubbled for a bit. It’s better to cook it for a few minutes and get the fruit filling thick than not cook it long enough and have it runny.
Serve warm, room temperature, or cold.
Top with a big scoop ice cream or with fresh whipped cream.
Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.
Nutrition
Calories: 428kcal | Carbohydrates: 75g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 155mg | Fiber: 4g | Sugar: 52g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg