Thursday, October 8, 2009

Blueberry Crunch..Crumble...Crisp

Whatever you want to call it, it's good.

Jaimeliz left a comment requesting the recipe for this and I am happy to oblige. I like to put recipes for dishes I like on my blog so I can find them when I want to make it again. It's so much easier than trying to find it in one of my recipe books.

for the crust and topping:
1.5 cups oatmeal (I used quick cooking, but any will work)
1/2 cup brown sugar
1.25 cups all-purpose flour
3/4 cup butter or margarine, melted (I used soybean margarine)

for the filling:
2 cups fresh or frozen blueberries (I used frozen)
2/3 cup raspberry preserves (I used some of my MIL's homemade jam--any kind will do. I will probably use grape jelly next because I have that on hand)
3 tsp. flour
1 tsp. freshly grated lemon peel

Heat your oven to 350°

Combine oats, flour, brown sugar and butter. Mix until crumbly. Reserve 1 cup for topping and set aside.

Press the remaining oat mixture firmly into an ungresed 9-inch square baking pan.

Bake 13 to 15 minutes until lightly browned.

Cool slightly. While cooling, combine remaining ingredients; mix gently. Spread over the crust. Sprinkle the reserved oat mixture over the top.

Bake another 20 to 25 minutes, or until lightly browned on the top.

The red color is from the raspberry jam.

Oh, by the way, here's a little tip for lemon zest:

I recently needed fresh lemon juice for something, but I did not need the zest. I never throw away a lemon with it's zest in tact.
I removed it and stuck it in the freezer. It came in handy for my blueberry dish because I did not have any lemons left.

Jaimeliz, I hope you like this!


  1. Thanks for posting this! I'm going to give it a try this weekend!

  2. I must say it again that crumble does look so I know where the red coloring comes from..I was suspecting raspberries. I do the same with lemon zest..I freeze it because I will use it sometime and I don't like to throw away food. Good tip Zoey!


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