Blueberry Crisp

🧂 Ingredients

• 84 oz. can blueberry pie filling

  (4 21-oz. cans) or 6-8 cups fresh, washed blueberries
• 1 cup granulated sugar
• 1 heaping tablespoon unbleached flour

  (bleached flour toughens baked goods)
• 1 tsp. ground cinnamon
• 1/2 cup water
• 1 cup old-fashioned oatmeal

  (dry)
• 1 cup unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1 cup light brown sugar

  packed
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup salted butter

  melted (1 stick)

Instructions

• 1 Preheat oven to 350°.
• 2 Option 1: Mix blueberry pie filling, granulated sugar, flour, and cinnamon and
  pour into a greased or sprayed 9×13” baking dish (or two 9×9" glass baking
  dishes).
• 3 Pour water evenly over all.
• 4 Option 2: Wash blueberries thoroughly in colander.
• 5 Pat blueberries dry between layers of paper towels.
• 6 Mix blueberries, granulated sugar, flour, and cinnamon and pour into a greased
  or sprayed 9×13” baking dish (or two 9×9" glass baking dishes).
• 7 Pour water evenly over all.
• 8 Mix oatmeal, flour, brown sugar, baking powder, baking soda and melted butter.
• 9 Crumble evenly over top of blueberry mixture.
• 10 Bake a 9×13" glass baking dish at 350° for about 45 minutes; bake two 9×9" glass
  baking dishes at 350° for about 30 minutes. 

Nutrition Info