Cheryl's Blueberry Lemon Crisp

* Exported from MasterCook *

CHERYL'S BLUEBERRY LEMON CRISP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 c Blueberries
1 1/2 To 4 teaspoons grated fresh
Lemon peel, depending on how
Tart you like it
A few pinches flour
TOPPING:
1 1/2 c Brown sugar
1 c Flour
1/2 ts Ground cinnamon
1/2 c Butter, softened

Put the blueberries in a large but shallow baking dish. You can vary the
amount of blueberries by half a cup either way without making any
difference; 6 1/2 cups is what I happened to have on hand.

Lightly sprinkle a few pinches of flour over the blueberries to help
absorb the berry juice. You can omit the flour if you want; if you do,
there will be more leftover berry juice in the bottom of the pan.

Sprinkle the lemon peel over the berries. The tartness of fresh lemon
peel balances the sweetness of the berries and topping, so use the amount
that suits your personal taste. Then go change the name of the recipe and
put your own name in; you've customized it, you deserve it! :) Reduce the
amount of lemon peel if you decide to cut back on the amount of topping.

Mix together the remaining ingredients; it will be easier if the butter
and brown sugar are nice and soft. Sprinkle the mix on the berries. Bake
for 25 minutes at 275-degrees F.



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