Categories:
Ingredients
Topping
1 cup rolled oats, quick-cooking
- 1/4 cup Light Brown Sugar
- 1/4 cup (1/2 stick) butter or margarine, cold
Filling
3/4 cup Light Brown Sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 cups blueberries, or apples, pears, peaches and/or plums, sliced and peeled
Rate Recipe
Instructions
Bake Mode
Prevent your screen from going dark as you follow along.
Yields: 6 servings
Topping
Step 1
Preheat oven to 400°F. Prepare 2-quart casserole dish.
Step 2
In small bowl, mix oats, brown sugar and butter with pastry blender or fingertips until mixture resembles coarse meal; set aside.
Filling
Step 1
In large bowl, combine brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Add fruit; toss to coat.
Step 2
Spoon into prepared dish. Sprinkle with crumb topping.
Step 3
Bake 30 to 35 minutes, or until fruit is tender.
Step 4
Serve warm with ice cream or whipped cream, if desired.
Quick Tip
- When preparing the crumb topping, make sure the butter or margarine is cold, or the topping will not come out crumbly.