BLUEBERRY CRISP

FILLING

6-7 c. Fresh Picked Local Blueberries

½ c. Granulated Sugar

3 tblsp. Minute Tapioca (Dry, Found near jell-o products in grocery store)

1 tsp. Ground Cinnamon (or to taste)

½ tsp. Lemon Juice

Crisp

½ c. All Purpose Flour

1 c. Packed Brown Sugar

1 Stick of Unsalted Butter

1 c. Rolled Oats (Quick-Cook) 

Oven at 350-375 Degrees F.

         In a medium sized colander, wash blueberries thoroughly.  Layer paper towels on a baking sheet.  Pour berries onto baking sheet to dry. 

         In a medium sized mixing bowl, mix together flour, brown sugar, and oats until there are no more clumps.  Add melted butter to the dry ingredients, stirring together until crumbly. 

         Place blueberries in a separate mixing bowl adding lemon juice first, to keep blueberries blue during the baking process.  Mix in sugar, tapioca, and cinnamon (done best by hand) until a small amount of juice begins to form at the bottom of the bowl.  Place berries in a 9x12 greased (non-metal) baking dish, make sure to scrape out all the juices from the bowl.  Crumble crisp mix evenly over berries and put in the oven for 30-40 minutes until the crisp is browning and the blueberries are bubbling.